Preparation time: 20 minutes

Cooking time: 15 minutes

Specialty:

Almost every family has eaten fried spring rolls, in the kitchen clanking for a while in the kitchen after a busy, pungent smell accompanied by a large plate of golden fried spring rolls on the table. The spring rolls are on the table. Looking at the smell of people drooling delicious, hot mouth also do not care about it, and quickly pick up a blowing side to eat it!

Ingredients:

Spring roll skin moderate amount

Pork 150g

Shrimp 150g

Bamboo shoots 100g

Vermicelli 100g

Lemon leeks 100g

Soy sauce 1 teaspoon (5ml)

Sugar 1 teaspoon (5g)

Chicken broth 1/2 teaspoon (3g)

Chicken broth 1/2 teaspoon (3g)

Chicken broth 1/2 teaspoon (3g)

Chicken broth 1/2 teaspoon (3g) 1/2 teaspoon (3g)

Salt 1/2 teaspoon (3g)

1 egg

Oil to taste

1. Wash and cut pork and asparagus into thin strips. Remove the threads of fresh shrimp, wash and chop. Vermicelli soaked in warm water and chopped. Leek washed, blanched in boiling water and drained, cut small pieces of spare. The egg is beaten.

2. pot of oil burned to 60% hot, put the shredded meat stir-fried, and then into the bamboo shoots, shrimp, fans a little stir fry, add soy sauce, sugar, chicken essence, salt and stir fry evenly, out of the pan to cool and put on the chives segment mix well, spring roll filling is ready.

3. Spring roll skin spread, take the appropriate amount of filling on top, gently rolled into a 3cm thick roll, rolled edge and both ends with egg wash sticky good.

4. Put oil in the pan, boil until the oil is 5 or 6 percent hot under the spring rolls, deep-fried golden brown fish out can be.

Tips:

Spring roll skin can be bought in major supermarkets, if you like to eat vegetarian or sweet, the filling inside can be selected according to their own preferences.