1, flour with a little fine salt, gradually add 350 ml of cold water, kneaded into a tough batter;
2, with a pan (or with a special iron plate) put on a small fire to burn hot, the first wipe with a tarpaulin in the pan once;
3, right-handed grab a piece of batter, in the bottom of the pan, quickly turn to smear the diameter of about 20 centimeters of the skin, drying uncovered that is the skin of the spring pancake;
4, spread the spring pancake skin iteratively placed together, the surface should be covered with a damp towel to prevent the skin from drying and cracking brittle;
5, pork tenderloin washed, cut into thin filaments;
6, the cabbage to the old gang, take the heart of its tender, washed, cut into julienne;
7, the frying pan placed on a high flame, down the lard, into the shredded meat slightly stir-fried, add yellow wine, sugar, into the vegetable threads, add salt and a small amount of soup water, boil, and then add a small amount of salt. Add salt and a small amount of soup, burn until the vegetables are crispy cooked, add monosodium glutamate, with wet starch thick thickening, out of the pot to cool and wait for use;
8, the shredded meat filling into 5 parts, each part of the package of 10;
9, will be the spring pancake skin spread out one by one, put a small portion of the filling, folded together on one side, and then folded together on both sides of the packages, packages and rolls into a long of about 8 centimeters, about 3 centimeters wide, a flat round package, with the batter sealed;
10, the pot on a high fire in the morning, the pan is not a good idea, but it's a great idea to have the food in the kitchen. p> 10, the pot on a high flame, under the vegetable oil to seventy percent heat, the packaged spring rolls into the frying pan deep-fried to golden brown, fish up into the pot that is.