Vegetable spring rolls~lunchbox
Overview
Today is the beginning of spring, and everyone in my family has the habit of eating spring pancakes and spring rolls. My vegetable spring rolls are a combination of the two. Haha, I think it is easy to make, so everyone can make it
Tags
Ingredients
Steps
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First stir-fry the fillings to be wrapped in the spring rolls. I made stir-fried soybean sprouts and carrots with meat and chives and inkjet carrots. (The soybean sprouts are more delicious when stir-fried with some vinegar at the end. The inkjet itself has a lot of sand and must be cleaned up.)
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Take out the purchased spring roll wrapper and wrap it with the fried fillings. Wrap it diagonally like a baggage and glue it with water at the sealing area. Since the wrapper I bought is relatively thin, I wrap another layer after wrapping one layer. This way, I don’t have to worry about it breaking during frying and it won’t affect the taste.
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Brush with egg wash before frying, and you can also brush it layer by layer during the frying process (for a working class like me, frying is much cheaper than frying).
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Take out the pan and start frying. Be sure to use low heat. You should be careful about the heat and make sure it doesn't get burnt. It just needs to be golden brown because the vegetables inside are cooked and the crust is very thin and well cooked.
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Haha, it’s done. Let’s wait for it to cool down and pack lunch
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In fact, if you feel oily, you can also use steamed ones, but the skin should be thicker so that it is not easy to break. I steamed 4 of them and only 2 were left intact. If you steam them, just boil the water for 10 minutes.
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The size is just right for my lunch box
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Today is the beginning of spring. Let’s make spring pancakes and spring rolls together. My colleagues are full of praise after eating them
