50 spring rolls, 300g pork paste (fat 3 thin 7), a little light soy sauce, salt and sugar, a little spiced powder, egg white 1, two slices of scallion, a pinch of pepper, a little oil and flour, and a little water.

How to fry spring rolls:

Prepare materials. Hot oil in the pot, about the amount of edible oil at a time. 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, a little salt, 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.

skill

1. The stuffing of spring rolls is not suitable for too much water. The meat stuffing takes a little longer to fry. If it is filled with bean paste, it can be slightly ignited and the dough can be fried yellow. ?

2. The meat stuffing should not be completely thin, and the stuffing made by the ratio of fat 3 to thin 7 is not greasy and not dead. ?

3. It can be eaten with vinegar and oil.