Leek
100g
Pork
100g
Kimchee Mushroom
60g
Spring Roll Skin
12
Supplementary Ingredients
Oil
Moderate
Salt
Moderate
Ginger
Amount
Sugar
Amount
Soybean paste
Amount
Raw flour
Amount
Steps
1. Prepare the ingredients: leeks, pork, enoki mushrooms, ginger, and spring roll skins.
Note: You can not use small onions, because the leek's punchy flavor has the effect of removing the odor of the meat.
2. leeks, enoki mushrooms cut long sections, meat, ginger shredded spare.
3. Shredded meat with soybean paste, sugar, salt, cornstarch and ginger mix.
Note: I love this soybean sauce lately, and I have no intention of advertising it.
4. Prepare the cornstarch gravy.
5. Heat the oil in a hot pan and pour in the shredded meat and slide it through to brown.
6. Pour in leeks quickly stir fry two times.
7. Hook into the thin thickening of cornstarch and turn well.
8. Turn off the heat, pour in the mushrooms and turn evenly.
Note: I used cooked enoki mushrooms without heating.
9. Transfer to a large plate and take it outside to let it cool quickly.
Note: The leeks are not heated.
10.When the meat is cool enough to wrap into spring roll wrappers, seal with a dough paddle.
11. One by one, wrap and set aside.
12. Heat oil in a hot pan, place the wrapped spring rolls one by one and deep fry until golden brown.
Note: The oil temperature should be high, because the filling is cooked, as long as the skin will be fried.
13. Remove the spring rolls from the frying pan and place them on a piece of kitchen paper to soak up any excess fat.
14. Serve with balsamic vinegar.