material
Ingredients: spring roll skin, bean paste stuffing, oil;
Accessories: one egg white.
Fried spring rolls
1
Spread the skin of spring rolls flat, arrange the bean paste stuffing in strips and put it under the skin of spring rolls. The size of the stuffing can be according to personal preference. I just packed a lot of fillings, and one bought four fillings. My spring rolls are homemade, so they are not very regular. I have come up with a recipe for spring rolls for your reference.
2
Fold the skin of the spring rolls below to the top and wrap them with bean paste.
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three
Fold the left and right sides of the spring rolls and align them. Use a little force when rolling, and try to be tight.
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four
Roll it all the way up into a roll, and glue it with egg white on the side.
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five
Roll the skin of spring rolls with egg white and press it under. Make all the spring rolls in turn and put them on the plate.
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six
Hot oil in a hot pot, put a chopstick into the pot, there will be bubbles around the chopsticks, and you can make spring rolls.
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seven
Fry slowly on low heat until the spring rolls are golden yellow.
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eight
Set the plate, bean friends, come and try it!
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Sweet and crisp fried spring rolls ~ ~
Materials?
a bundle of chives
A handful of vermicelli
Two eggs
A little salt
A little spiced powder.
Appropriate sunflower seed oil
Six spring rolls
How to fry spring rolls?
Prepare spring rolls
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Soak vermicelli until soft, drain and cut into sections.
Wash and chop leeks.
Put a little oil in the pan, heat it, break the eggs into the oil pan, spread them out quickly with chopsticks, and let them cool.
Then put the three together in a big pot, pour in a little vegetable oil, a little spiced powder and a little salt and mix well.
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Wrap spring rolls: coat some egg whites at the seal, which is conducive to adhesion and the seal is facing down. Wrap it up and put it aside to dry for a while.
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Put a proper amount of sunflower seed oil in the pot, heat it until it smokes slightly, and put in the wrapped spring rolls. Continue to simmer slowly.
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Often turn with chopsticks.
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Wait until the surface is brown, fry for ten seconds, and quickly take it out. Don't turn off the heat until all the spring rolls have been cut.
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The finished product, is it beautiful? ? When it gets cold, it's really crispy, fragrant and crispy, and I want to eat it ~ ~
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skill
Spring roll stuffing should be kept as dry as possible, and the temperature before wrapping should be low.
Finally, the spring rolls are fried by fire (the time must be short, otherwise it will be easy to fry? ) is to force the oil out (stir-frying any ingredients can't turn off the fire before the food is taken out, it will suck the oil backwards).