The moisture gradient difference between the skin and stuffing of spring rolls should not be too big. When frying, the oil temperature should not rise too high. Then fry with warm fire to thaw. When the spring rolls soften and turn pale yellow, raise the temperature properly, and fry until golden brown. Then take out the pot.
Product introduction:
Spring rolls are also called spring cakes, spring plates and pancakes. It is a traditional food in China folk festivals, which is popular all over China, especially in Jiangnan and other places. In the south of China, we don't eat jiaozi during the Spring Festival, but eat spring rolls and sesame dumplings. And they also eat spring rolls in Zhangzhou during the Qingming Festival. Besides serving for their own families, folks often treat guests.
Spring rolls have a long history, which evolved from ancient spring cakes. It is said that in order to thank Zheng Chenggong, Fujian people gave him a dish in each family. In order to live up to the love of the people, Zheng Chenggong put each family's dishes on a cooked dough and rolled them up to eat. This is the later spring rolls.
During the period near Tomb-Sweeping Day, many Minnan people would make this kind of spring rolls at home, because the oyster is one of the materials of this kind of spring rolls, and the oyster is the most plump but not fishy during the period near Tomb-Sweeping Day.