Egg rolls recipe is as follows:

Materials:

4 eggs, 1 kg gram of pork, 1 section of lotus root, 4 large fresh mushrooms.

Practice:

1, 4 eggs fully whisked into the egg mixture, the best use of electric egg whisk, did not whisk the final spread of the egg skin white a piece of yellow a piece of 1 stainless steel spoon starch, and water according to the volume of 1:1 and water starch, water starch will be added to the egg mixture, stirred well.

Non-stick pan without oil, cold pan add egg mixture, shake well spread all over the bottom of the pan, the egg flow can not be used to assist the spoon to lay a good place. Turn on the heat, the egg mixture solidified edge began to roll up, the center gradually off the pan, flick up and turn over, let the other side of the solidification, pay attention to do not hot too old, out of the pan. Prepare a damp cloth, put the pan on the cloth to cool down, and repeat the previous step to spread the second egg skin. Repeat with the second egg sheet.

2. Mince the pork, mushrooms, ginger, lotus root or water chestnuts, add soy sauce, oyster sauce, salt, chicken broth, egg, and cornstarch, and beat well. Spread the meat on the egg skin, not too thick, or it won't roll well. Dab some water starch on the egg skin where you can see it to make sure it won't spread easily when you roll it. Fold the three sides.

3, rolled into an egg roll, try to roll tighter, close the mouth and then dab some water starch, close the mouth downward. Steam in cold water over medium heat for 18 minutes. Remove from the pan and allow to cool, then slice.