How to make spring roll fillings with a variety of fillings to choose from

Golden and crispy spring rolls are a very popular traditional delicacy. They have a variety of fillings and different filling textures. Different, the nutritional content is also different. Making spring roll fillings is not as difficult as making spring roll wrappers, as long as you prepare the ingredients and mix them together. Friends, do you want to know how to make spring rolls? Here I will introduce how to make spring rolls.

Pork stuffing

Ingredients: Pork, bean sprouts, chopped green onion, MSG and salt in appropriate amounts.

1. Prepare an appropriate amount of fresh pork, clean it, cut it into small pieces, and fry it in a hot oil pan.

2. Add chopped bean sprouts, chopped green onion and MSG to the fried meat cubes and mix well.

Shrimp and Mushroom Stuffing

Ingredients: 1 tael of fresh shrimp, 2 pieces of dried tofu, 1 egg, appropriate amounts of fresh mushrooms, mung bean sprouts, MSG and salt.

1. Prepare fresh mushrooms and mung bean sprouts first, then blanch them separately, remove them, chop them up and remove the water.

2. Chop two pieces of dried fragrant tofu, and one or two pieces of fresh shrimp. Steam and chop.

3. Put all the chopped ingredients into a bowl, beat in egg white, add appropriate amount of MSG and salt and mix well.

Vegetarian assorted spring roll fillings

Ingredients: red pepper, black fungus, carrot, potato, pepper, sugar, vinegar and salt in appropriate amounts.

1. Wash the red peppers, carrots, black fungus, and potatoes from the prepared ingredients and cut them into thin strips.

2. Put an appropriate amount of oil in the pot, first add shredded red pepper, fungus, and carrot and sauté until fragrant.

3. Pour in the shredded potatoes, stir-fry quickly, add an appropriate amount of pepper, sugar, vinegar, salt, etc., continue to stir-fry until the flavors are infused, then take it out and let it cool.

Bean Sprout Spring Roll Filling

Ingredients: Appropriate amounts of mung bean sprouts, carrots, shiitake mushrooms, dried tofu, salt, sugar, MSG, etc.

1. Remove the roots of mung bean sprouts and wash them. Wash and shred carrots, mushrooms and dried tofu respectively.

2. Add oil to the wok, add carrots, shiitake mushrooms, dried tofu and mung bean sprouts and stir-fry for a few times. Add water, add salt and sugar, bring to a boil, thicken with MSG, pour out and add Just let it cool.

Shepherd's purse spring roll filling

Ingredients: Shepherd's purse, shredded dried fragrant bamboo shoots, shredded winter bamboo shoots, sesame oil, salt, MSG.

1. Wash the shepherd's purse, blanch it in water, squeeze out the water after cooling, and chop into small pieces.

2. Put sesame oil in the pot. After the oil is hot, put the shepherd's purse, shredded dried fragrant bamboo shoots and shredded winter bamboo shoots in the pot and stir-fry for a few times. Add salt and MSG, take it out and let it cool.

Fruit and vegetable spring roll filling

Ingredients: appropriate amounts of carrots, kiwis, lilies, lettuce, almond slices, and raisins.

1. Peel the carrots, cook in a pot until slightly soft, let cool and cut into shreds.

2. Peel the kiwi fruit and cut into shreds.

3. Peel the lettuce and cut into shreds. Add a little salt and soak in water; wash the lily slices and drain the water.

4. Mix the lettuce, kiwi, shredded carrots and lily (after wrapping the spring roll wrappers, sprinkle a tablespoon each of almond slices and raisins).

Paper-skinned shrimp spring rolls

Ingredients: Vietnamese spring roll wrappers, Chinese shrimps, leeks, chives, mung bean sprouts, pea sprouts, Shaoxing rice wine, light soy sauce, salt, white sugar, oil, garlic chili sauce.

Method

1. Wash the Chinese shrimp, peel off the shell, and remove the sand line on the back. Put into a large bowl, add Shaoxing rice wine, light soy sauce, and white sugar and marinate for 20 minutes.

2. Wash the leeks and leeks separately, remove the hard parts of the roots and yellow leaves, and cut into inch-long sections for later use. Wash the mung bean sprouts, pinch off the roots and beans, and leave only the stems for later use. Wash the pea shoots and cut off the old roots.

3. Put the leeks, leeks and mung bean sprouts into a bowl, pour in the pickled shrimps and soup, and stir evenly.

4. Put 3 large bowls of cold water in a basin, add 2 tablespoons of white vinegar and mix well. Take a piece of Vietnamese spring roll skin and soak it in water until it turns white and soft, then gently take it out and spread it flat on the chopping board.

5. Put an appropriate amount of filling in the middle of the spring roll wrapper, arrange it into a rectangle two fingers wide and one finger long, and add two shrimps. First roll up the lower spring roll wrapper to wrap the filling, then fold the left and right spring roll wrappers toward the middle, and then continue to roll the whole thing up into a green spring roll.

6. Heat the oil in the frying pan over medium heat until it is 50% hot, turn it to medium-low heat, put the spring roll greens along the edge, fry one side until it turns yellow, then flip it, fry both sides until it is golden, and then take it out. Drain.

7. Place the washed pea sprouts on the plate, place the fried spring rolls on the pea sprouts, and top with garlic chili sauce according to taste.

Tips

Vietnamese spring roll wrappers: Vietnamese spring roll wrappers are slightly different from traditional Chinese spring roll wrappers. They are made of rice and are thinner and tougher. They need to be soaked first before eating. The wrapped spring rolls can be eaten directly or fried. Vietnamese spring roll wrappers are sold in large supermarkets or Western-style spice stores.

Wufu Spring Rolls

Ingredients: Pork filling, Qianzhang, carrots, cabbage, mushrooms, mung bean sprouts, pea sprouts, peanut oil, sesame oil, cooking wine, pepper, chicken essence, sugar, salt.

Method

1. Wash various ingredients, first take out the washed carrots and peel them off.

2. Cut the cabbage into 3 or 4mm wide shreds.

3. Cut off the roots of the mushrooms with a knife, and then cut them into thin strips perpendicular to the mushroom umbrella.

4. Use a tool to grate the carrots into thin strips, and the material part is ready.

5. Heat a little oil in a pot (1/3 of the oil you usually use for cooking), add the minced meat, and stir-fry over medium-low heat until it changes color.

6. Add carrots and cabbage and stir-fry for a few times, then add mushrooms and bean sprouts and stir-fry until raw.

7. Add sesame oil, cooking wine, pepper, beef powder or chicken essence, sugar and salt to taste.

8. Turn off the heat and add the bean sprouts. The filling is finished.

9. Mix the flour used to stick the spring roll wrappers with a little water to form a paste, and prepare to wrap the spring rolls. Place part of the filling in the middle of the spring roll wrapper.

10. First stack the spring roll skins on the left and right sides and fold them toward the center.

11. Then fold the spring roll skins on the upper and lower sides in turn, and finally seal the seal with flour paste. Shape it again with your hands into a complete rectangular shape.

12. Heat the oil in a frying pan until it is 60% or 70% hot. Fry the spring rolls until golden brown, take them out, drain the oil and serve on a plate.

Conclusion: The above is the content of how to make spring roll filling introduced to you. Now friends all know how to make spring rolls. There are many kinds of spring rolls, and different fillings have different effects. You can choose the fillings according to your own taste. Several fillings are introduced in the article, don’t miss it.