material

bean sprout

Chinese chives

fillet

Smoked dried bean curd

carrot

Water starch

Spring roll skin

The practice of frying spring rolls

Wash all the materials, slice or dice, shred carrots, leeks and tenderloin, and marinate in soy sauce and a little sugar for a while.

Take a little starch, add water and mix well for later use.

Heat oil in a pan, stir-fry the tenderloin until it is broken, and set aside.

Heat a little oil in another pot, add bean sprouts and stir fry.

Stir-fry bean sprouts for a while to make the juice slightly soft, then add shredded carrots, leeks and dried coriander and continue to stir-fry.

Finally, stir-fry the shredded pork twice, add fish sauce (without salt) and monosodium glutamate, and pour in the prepared water starch to thicken it.

Prepare the skin of spring rolls. Divide one by one in advance, fold it in half and then fold it in half, which is triangular and convenient to take.

Take a crust, take a proper amount of freshly fried spring rolls and wrap them with crust rolls.

Take a proper amount of starch, add a little water, the starch is paste, and apply a little seal when wrapping the cake skin.

Heat a lot of oil in the pot and fry the spring in the pot. Turn the spring rolls constantly and fry until the surface turns golden yellow.