2 whole egg skins, 350g of pig fat and lean meat, 0/00g of tender bag bamboo shoots/kloc-,50g of tender Toona sinensis buds, 30g of minced ginger and onion, and appropriate amount of wet bean powder, egg white powder, Sichuan salt, dried bean powder, chicken essence, pepper and salad oil.

Production steps:

1. Toona sinensis buds are washed and chopped; Blanch bamboo shoots in a boiling water pot, scoop up and drain, and cut into fine particles; Clean pork, chop it into a large bowl, add chopped green onion, Sichuan salt, pepper, wet bean powder, Toona sinensis bud, bamboo shoots and chicken essence, and mix well to make meat stuffing.

2. Cut the whole egg skin into 4 pieces, put the meat stuffing on the egg skin, put the egg white flour paste on the intersection and stick it firmly, wrap it around by hand, cut it into sections with a sharp knife, and stick dry fine bean flour on both ends.

3. Add salad oil to the wok, heat it to 70%, add spring rolls and fry it until it is solidified, take it out, adjust it to 50% hot oil temperature, add spring rolls again and fry it until golden brown, and take it out. You can eat it cold or hot.

Key points of making spring rolls:

The egg rolls should be evenly wrapped, the seams must be glued firmly, and the oil temperature and temperature should be controlled when frying the spring rolls.