Spring rolls with bean paste

material

Spring roll skin, bean paste stuffing, water starch 1 teaspoon 5ml, oil 300g (actual consumption 20g).

method of work

1, take a spring roll, put bean paste stuffing on the lower half of the spring roll, and code the bean paste stuffing into the required length and width.

2. Roll up from the bottom, and the hand strength should be light when rolling, otherwise the bean paste stuffing will be squeezed to both ends of the spring roll.

3. After wrapping the stuffing, fold the spring rolls on the left and right sides to the middle, seal the openings at both ends, and finally foam some wet starch at the seal.

4. Burn the oil in the frying pan to 70% heat, slowly put the wrapped spring rolls from the side of the pan, put them in the pan, then turn to a small fire, turn them over frequently with chopsticks, and turn the small fire to a medium fire when they are cooked quickly. When the spring rolls in the pan are golden yellow, take them out quickly, so that the fried spring rolls will be crispy outside and tender inside.

5. Put the fried spring rolls on oil-absorbing paper to absorb the excess oil. Be careful that the stuffing will be hot when eating hot.

Tips

1, fried spring rolls are crispy outside and soft inside when they are hot. If you can't eat it all at once, the cold spring rolls will no longer be crisp. When you eat them, just put them in the microwave oven and heat them for half a minute on high heat.

2. When choosing a frying pan, you can choose a deep and small pot to fry spring rolls, so that you can keep a high oil level to fry food without pouring a lot of oil.