In order to eat delicious spring rolls, many people will take the time to do a lot of spring rolls at once, the leftover will be put in the refrigerator to continue to save for the next time to eat. But the next time you use some people save a good spring roll skin has long been dry, then, spring roll skin dry non-stick how to do? Spring roll skin dry non-stick how to do 1, coated with a little bit of egg white, egg white has a good adhesive force. 2, you can put the spring roll skin in the steamer on the steamer soft, really too dry can also spray a little bit of water and then steamed. 3, directly into the spring roll skin into the pot frying or baking in the oven.

Spring roll skin how to do spring rolls delicious 1, yellow sprouts shredded meat spring rolls materials: yellow sprouts 1, fresh mushrooms 4, shredded meat, spring roll skin, water starch 2 tablespoons. Practice: (1) yellow sprouts, fresh shiitake mushrooms cleaned and shredded spare; shredded meat with cooking wine, cornstarch, salt marinade spare. (2) high heat frying pan, shredded meat quickly stir fry, 7 or 8 mature out of the pan. (3) Heat oil in a wok over high heat. Stir-fry the yellow sprouts until they release water, then add the fresh shiitake mushrooms and continue to stir-fry. (4) When the mushrooms become shriveled, add the shredded pork, continue to stir-fry, cover and simmer for 5 minutes, season with salt and chicken broth. (5) water starch with a little water to thicken, turn off the heat and let cool into spring roll filling.

(6)Prepare a spring roll skin, put a spoonful of filling in one-third of the way, gently push the spoon into a long strip, left and right sides against the filling to the center fold, leaning on their own body at the end of the skin against the filling to the outside of the roll, the sealing place dip some water to stick. (7) high heat frying pan, until the oil boiled to seven or eight percent hot, put the spring rolls, change to low heat, deep fry until the skin is golden brown, clip out on absorbent paper towels to absorb excess oil can be. 2, three fresh vegetarian spring rolls materials: spring rolls, 300 grams of cabbage, 100 grams of mushrooms, mushrooms, 50 grams of 2 eggs. Practice: (1) Cabbage washed and chopped, add a little salt in the chopped cabbage, grabbed evenly with your hands, let it sit for a moment, out of the water into a clean cage drawer cloth, squeeze out the water, and then chopped up some can be. (2) flat mushrooms and mushrooms were washed and chopped, the same way to squeeze out the water, add a little oyster sauce and mix well. (3)Beat the eggs and add a little salt, scramble them, chop them and set aside. (4) the ready chopped cabbage, chopped mushrooms, chopped eggs mixed well, seasoned with the right amount of salt, chicken broth, sesame oil and mix well. (5) Take a spring roll skin, use a spoon to take the appropriate amount of mixed filling on the bottom half of the spring roll skin, start from the bottom and roll upward (roll when the hand force should be light), roll the filling and then fold the left and right sides of the spring roll skin to the center to seal the opening at both ends, and finally in the sealing place smeared with some wet cornstarch to stick. (6) pour oil in the pot, medium heat until sixty percent hot, put the spring rolls, change to low heat, deep fry until the skin is golden brown, clip out and put on absorbent paper towels to absorb excess oil, cut and arrange into the plate can be.

Spring roll skin can do what 1, spring roll skin spread omelette materials: 2 eggs, a small leek, a little salt, a little chicken, spring roll skin 2. Practice: (1) eggs beaten, add salt, chicken essence and chopped leek foam, mix well. (2) make the pan pour oil, medium heat, first under a spring roll skin, pour the mixed egg mixture on the spring roll skin, and then cover with another spring roll skin, a little fried for a while. (3) After one side is cooked, turn and fry until both sides are cooked. 2, banana rolls Ingredients: the right amount of spring roll skin, the right amount of bananas (cut in half), the right amount of brown sugar, 2 tablespoons of flour, 1 tablespoon of cinnamon, oil, 1 small cup of water. Directions: (1) Cut bananas into segments, cut segments long enough for spring roll skin to roll up. (2) Mix flour and water in a bowl. (3) spring roll skin on the board, bananas on the bottom of the spring roll skin, sprinkle 1 tablespoon of soup in the center, 1 tsp cinnamon, roll upwards, fold the ends to the center, and then roll again, brush the edges with flour paste and seal. (4) pot open fire, pour oil, oil is hot, put the spring rolls fried until golden and crispy, do not need to fry for too long, until the spring rolls skin color can be, served.