2. Spring rolls bought in the vegetable market are torn one by one. It should be noted that the skins of spring rolls must be stacked together after cooling. Remember to apply it with a wet towel if you don't tear it for a long time. When tearing, tear it from the edge that is easy to tear, and then tear it as a whole.
The pork in the stuffing should be mixed 30 minutes in advance. Pork should be cut into thin strips, or you can add cooking wine, ginger powder, salt, monosodium glutamate or onion and marinate for more than 30 minutes.
4. Pick the leeks in the stuffing in advance and cut them with a knife. If there is no leek, you can use green garlic. White garlic segments of green garlic can be cut, and garlic leaves can be cut normally.
5, spread a spring roll skin, must be thin, thick must see whether it is 2 pieces, add the right amount of chives and marinated thin strips of meat.
6. Be sure to tighten it first and then loosen it. Otherwise, the bread will loosen up. If the filling is not tight, it will burn your mouth and fry.
7. Wrap it conveniently, then roll it up and finally stick it on. If the last part is not tight, you can glue it with a little cold water. Just sieve the bags one by one.
8. Pour hot oil into the pot, add proper amount of cooking oil, add spring rolls after oil explosion, fry until it changes color, and then pick it up and dry it.