Spring roll skin

Pork tenderloin

salt

sugar

Light soy sauce

corn starch

Chinese cabbage

The practice of frying spring rolls

Slice pork tenderloin, mix well with salt, sugar, soy sauce and cornflour, and marinate in the refrigerator for half an hour.

Shred Chinese cabbage (preferably Chinese cabbage) for later use.

Put oil in the wok, put the marinated shredded tenderloin into it, spread it, stir-fry until the meat changes color, add shredded Chinese cabbage, stir-fry until the cabbage is soft and tasty, add salt to taste, and thicken the soup with raw flour before taking out. Let it cool for later use.

I bought spring rolls, stuffed them with shredded Chinese cabbage and wrapped them into squares.

Put the oil in the pot until it is 60% to 70% hot, then put in the wrapped spring rolls, fry until golden brown, and take out the oil and serve.

skill

1, the stuffing of spring rolls is hot, so be careful not to burn your mouth. 2, when frying, the fire should be small, otherwise it is easy to fry. Spring rolls are best not to be turned over frequently. 3. The spring rolls made in this way are crispy and soft, with good taste and attractive taste.