Spring rolls, both sweet and savory. Southern people usually have a sweet taste, so sweet spring rolls are very common around the south.

Spring rolls can be fried or deep-fried, depending on your taste. Spring rolls contain protein, fat, carbohydrates, a small amount of vitamins and calcium, potassium, magnesium, selenium and other minerals, due to the different fillings rolled into the nutrient composition also varies, because spring rolls are fried food, the amount of fat and calories contained in it is high, should not eat more.

(A) the practice of fried spring rolls

Ingredients: pork, dough, green onions, salt, oil, soy sauce, cornstarch.

Practice:

1, chop the pork into puree, mix into the minced green onion, salt, cornstarch, soy sauce.

2. Prepare the dough and wrap the dough into the meat mixture one by one.

3, the pot of oil into the wrapped spring rolls on low heat and fry.

4, to be browned on both sides, out of the pan on the plate.

(B) the practice of deep-fried spring rolls

Ingredients: 60 grams of leeks, 160 grams of shredded meat, 75 grams of eggs, 70 grams of flour, 10 grams of soy sauce, 3 grams of salt, 15 grams of water starch, 50 grams of vegetable oil.

Practice:

1, leeks cut into 3 cm long section: shredded meat with a little salt and water starch slurry, with warm oil sliding loose, waved out of the control of the net oil, and then put into the pot, add soy sauce, salt, leeks a little fried, made of spring rolls filling.

2, the eggs into the bowl, add flour, water, stir into thin paste, with a frying spoon into 4 skins to be used.

3, put the skin on the chopping board, rolled into the filling, in the sealing place smeared with batter to seal, one by one to make 4 spring rolls embryo.

4, put the pot on the fire, pour oil, burn to seven or eight into the spring rolls when hot, deep-fried into a crispy skin, was golden brown when it came to eating spring rolls chopped into segments into the plate can be.