Spring rolls, also known as spring cakes and pancakes, are traditional food for Han folk festivals. The method of making spring rolls is to wrap the stuffing with cooked round thin dough, grow it into strips, and then fry it in oil until it floats golden. The stuffing can be vegetarian, salty or sweet. Spring rolls with meat stuffing, spring rolls with vegetables, spring rolls with bean paste, etc. Making spring rolls generally includes making skin, stuffing, stuffing and frying. In the past, spring rolls were mostly made by hand. Now that there is machine production, you can buy ready-made spring rolls.

Materials?

50 spring rolls

300g pork sauce (fat 3 thin 7)

soybean

salt

A little sugar

A little spiced powder

Egg white 1

Onions and white parts

A pinch of pepper

oil

A little flour

A little water.

How to fry spring rolls?

Prepare materials. Hot oil in the pot, about the amount of cooking oil. Add pepper and stir-fry until cooked, then take out the pepper. Turn off the heat and stir-fry the chopped green onion. When it is not hot, add the meat stuffing, add Weidamei soy sauce, June fresh soy sauce, salt, a little sugar, a little spiced powder, egg white 1 and stir in one direction.

Flour and water form a batter slightly thinner than yogurt, which is used for sealing. Spread a roll of skin, put some meat in the position shown in the figure and roll it up.

Roll it again, put the batter, fold it in half on both sides, put the batter where it is folded in half, roll it up and put it down.

When everything is ready, start frying. Heat the oil in the pot. Oil is more or less optional. Put the spring rolls face down, fry them on low heat until one side is yellow, then turn them over and cover the middle, and so on for two or three times, and fry them on both sides until golden.