1, raw materials: spring roll skin 15, spring roll filling 150 grams, 25 grams of flour, peanut oil 500 (about 40 grams).

2, put the flour in a bowl, add water to make a thin paste.

3, the spring roll filling into fifteen parts, respectively, into the middle of the spring roll skin, four bread up, long 2 inches, 5 minutes wide strip, in the mouth smeared with flour paste to stick, that is, into the raw spring rolls.

4, sit in a pot, fill with peanut oil, burn to 60% hot, into the raw spring rolls, deep-fried to golden brown when the fish out, control the oil, code into the plate into.

5, the flour and water and well, and then add salt with a hand pumping moistened molasses half an hour. The cake pan will be hot and clean the water and good and grab the water, one at a time into the cake pan, hanging into the spring roll skin.