Spring rolls are delicious and not difficult to make. Crispy skin is the key, and the stuffing inside is mostly vegetarian. Of course, no one stopped them from making meat stuffing. Because it is fried, it is best to mix vegetarian stuffing, which is refreshing and not easy to get angry.

I make my own spring rolls. Actually, it's not difficult at all. Please see if my method is feasible. If you feel good, you can practice!

Fried spring rolls

Ingredients: flour 150g, cold water 95g, a plate of mung bean sprouts, a handful of leeks, a carrot, proper amount of oil, a little salt and 3g of thirteen spices.

Production process:

1. Put the flour into the pot and gradually add cold water;

2. Make a soft dough, cover it 15 minutes, and knead it again to make the dough softer and more moist;

3. Handling of stuffing when making noodles: Wash leeks, scrape off the skins of carrots, pick out bad mung bean sprouts, wash and drain;

4. Cut the leek into inches;

5. Chop carrots with a grater. When the knife is ready, it will be broken.

6. Pour the right amount of oil into the wok, first stir-fry the carrots in the wok a few times;

7. Pour in bean sprouts and stir fry for one minute;

8. Put the leek into the pot, add the right amount of salt and thirteen spices, and stir fry;

9. Serve the fried dishes and let them cool for later use;

10. The baked dough is soft and wet. Take it out of the basin, put it on the table a few times, and knead it into a slender strip;

1 1. When cut into large and small dosage forms to wrap jiaozi, even numbers are the best; In pairs, lightly brush some vegetable oil on one of them;

12. the two are combined into one, so that one side of each dose has oil;

13.

Take a small dose of it, the oil surface is facing the chopping board, and roll it into thin dough with a rolling pin, which is round, long and irregular; Take a proper amount of stuffing with chopsticks and put it near the lower dough;

14. Fold the bottom edge upwards, cover the stuffing, and fold the dough on both sides inward;

15. Roll from bottom to top, and pull out the dough while rolling, so that the dough can be very thin. After rolling, put it directly into the oil pan;

16. seal the wrapped spring rolls downward, put them in a flat-bottomed non-stick pan, pour appropriate amount of oil according to your preference, and simmer; I fried two pots in one pot, taking the first pot as an example;

17. When the upper and lower sides are fried until golden, fry both sides and take out the pan.

Tips:

1. The amount of dough depends on the feel. Don't be hard, it will be soft and moist after baking.

2. The stuffing can be adjusted at will;

3. The dough doesn't need to be rounded or long, as long as it is thin enough to wrap the stuffing. The dough is soft and can be rolled at the same time;

4. Stir-fry or stir-fry casually, depending on your preference;

The fried spring rolls are eaten hot, but they are not crisp when they are cold.