How to make pan-fried leek spring rolls ?

Brush a flat bottom pan with oil.

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Place a dumpling skin and brush the surface with oil.

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Brush the oil in turn and stack the dumplings on top of each other, cover with plastic wrap and relax for 10 minutes.

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Soak vermicelli in hot water to soften.

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Clean and chop the leeks, add some cooking oil and mix well to lock the moisture.

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Beat the eggs into a bowl.

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Stir well.

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Hot pan to oil.

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When the oil is hot, add the egg mixture.

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Scramble the eggs and set aside.

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Soften soaked vermicelli and chopped.

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Put the chopped egg, vermicelli, and shrimp skin together in the leek pot.

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Add salt and oil.

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Mix well and set aside.

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Take a group of five, take a group of dumpling skins and press them with your hands from the center to all sides, pressing on both sides.

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With a rolling pin to roll out the thin, but also two sides of the rolling oh, so that it will be evenly rolled.

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All rolled out and put into the steam drawer, high heat steaming 10-12 minutes.

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Remove and tear it while it is still hot.

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Take a pie crust and put in the filling.

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Roll up.

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Do all in turn.

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Preheat the pan and brush with oil.

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Put in the raw embryo and fry on low heat.

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Fry until the bottom is colored and set, then turn over.

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Until both sides are golden brown.

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Two bites at a time, can't stop the rhythm! The outside is crispy and the inside is fresh and flavorful.

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These are the most delicious and flavorful dishes in the world.