Chop 250 grams of shrimp with a kitchen knife, and marinate the chopped shrimp and fat minced meat in marinade for 20 minutes.

Stir the ingredients clockwise with chopsticks for about 5 minutes until the ribs come out.

Spread the ingredients evenly on the spring rolls, cover them on other spring rolls, and poke holes on both sides with a knife or toothpick to prevent too many bubbles when frying.

After the oil is cool, put the shrimp cake into the pot, fry it slowly until the skin turns golden yellow, about 2-5 minutes, and finally drain the oil hard.

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