Spring rolls how to wrap good
1, take a spring roll skin spread out, the filling in any corner can be (but the overall to be diamond-shaped on the problem)
2, along the edge of the roll up to cover the filling
3, from the outside inward to the inside of the roll
4, rolled to half the position of the left and right sides to the middle of the fold
5, and then continue to roll forward!
6, rolled after the most end of the pressure on the roll body can be
spring rolls how to wrap will not fall apart
you can use egg whites, egg whites have a very good adhesive force. Here's how to do it:
Spread out the spring roll skin and put the filling in the center. At first, the filling can be less, wrapping the filling from bottom to top. Wrap it tightly so it doesn't fall apart when you fry it.
Spread some egg white on the edges and place them underneath, one by one.
When frying the oil temperature 5-6% heat, low heat and slowly fry. Old soybean oil is more suitable than salad oil to fry spring rolls, will be golden color.
Shepherd's purse spring rolls
1, the shepherd's purse to remove the old leaves, rotten leaves and the tip, blanch and squeeze the water dry standby; dried bean curd minced standby.
2. Put the capers and dried tofu together in a large bowl, add 20 grams of sesame oil, 3 grams of salt, (2 grams of chicken broth) and mix well with chopsticks
3, wrapped steps: spring rolls laid flat on a clean plate, put an appropriate amount of filling on one end of the skin, rolled up from the bottom to the top, rolled up to the halfway position, the left and right ends of the folded over
4, deep-fried steps: pour oil in the pot Heat the oil in a wok until it reaches 60%. Spring rolls along the side of the pan slide in, the amount of oil to the appropriate amount of spring rolls, spring rolls into the pan, turn the fire to the minimum can be. Spring rolls fried a 2 minutes, using chopsticks to flip for the side, so repeated 2-3 times can be.