20g shredded seaweed

A little coriander leaves

Pancakes (or spring rolls) 10

Spring bamboo shoots 60g

Cabbage 150g

Dutch beans 150g

Carrots 100g

Mushroom 50g

Three layers of meat (pork belly) 50g

Pork floss 20g

Tribute sugar 30g

Fresh oyster 100g

A little shredded green garlic

Appropriate amount of sweet and spicy sauce

A little white pepper

Oil 15ml

Chicken essence 5g

Sugar 5g

Salt 5g

Broth 150ml

How to make spring rolls in Xiamen?

Shred bamboo shoots, cabbage, peas, carrots, mushrooms and pork belly.

Put the right amount of oil in the pot, and when it is heated to 60%, add the pork belly shreds into it and stir-fry for fragrance.

Then add shredded spring bamboo shoots, shredded cabbage, shredded carrot, shredded mushroom, shredded peas and oyster, and stir-fry for 3 minutes on medium heat.

Add the stock, cover the lid, turn it to low heat, and wait for the materials in the pot to be soft and rotten until the juice is slowly collected.

Season with salt, chicken essence, sugar and white pepper before cooking, then turn off the heat for 1 min.

After the pancake is heated, put the fried stuffing into it and sprinkle with shredded green garlic, coriander leaves, shredded seaweed, tribute sugar, pork floss and sweet and spicy sauce.

Fold one side of the pancake up, then fold both sides, and then fold the whole pancake up until it is rolled into a tube.

Tips

1. tribute sugar is a kind of peanut candy unique to southern Fujian, and Xiamen spring rolls use tribute sugar powder. If you really can't buy tribute sugar, you can also use fine sugar powder with fried peanuts and cooked white sesame seeds instead, which is slightly different in flavor.

2. If you can't buy the sweet and spicy sauce from Xiamen, you can also use Korean spicy sauce instead.

3. In the process of stewing, all kinds of silk must be crisp and rotten, so that the spring rolls can be delicious.