Pickled mustard silver rolls

Overview

When I was a child, my family would make this snack during festivals. The spring roll wrappers my mother bought from the vegetable market were all freshly baked, so we usually ate them directly without frying them. However, Apple can't buy freshly made spring roll wrappers here. The ones they buy are frozen, so Apple uses deep-fried methods. Although it’s a bit unhealthy, it’s really delicious~~~

Ingredients

Steps

Wash and drain the mung bean sprouts, wash and shred the carrots, fungus, and lean pork respectively, cut the green onion into sections, beat the eggs and set aside
Add marinade to lean pork shreds, marinate for ten minutes, then add wet starch, mix well and set aside
Lift the pot, pour in appropriate amount of oil, sauté the green onions until fragrant
Add the marinated lean pork and stir-fry until fragrant
Add the chopped carrots, fungus shreds, mustard mustard, add 1 tablespoon of cooking wine and stir-fry for a while
Add mung bean sprouts and stir-fry until the bean sprouts are slightly soft
Then add the remaining green onion tail segments, 1/2 teaspoon salt, and 1/2 teaspoon chicken powder and stir-fry for a few times
Add sesame oil, take out of the pan and set aside to cool slightly
Take a spring roll wrapper, place an appropriate amount of vegetables on 1/3 of the spring roll wrapper
Then fold it up once
Fold the skin on both sides inwards
Then fold forward again
Brush the remaining 1/3 of the spring roll skin with a little egg wash
Fold it once until it is completely sealed
Roll up the required spring rolls in sequence
Pour oil into the pot and heat it up, add the rolled spring rolls and fry until golden brown. Remove from the pot and serve on a plate

Overview

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Ingredients

Steps