spring rolls

1. Preparation of fillings 1. Add the minced meat to taste cooking wine, salt, monosodium glutamate, ginger starch, add appropriate amount of water and stir in one direction (water should be added in small amounts multiple times and slowly) for later use. 2. Wash the five-spice dried beans and cut them into thin threads, wash and control the shallot and cut them into sections for later use. 3. Wash the mung bean sprouts and blanch them in a boiling water pot, then control the water for later use. 4. Add salt and a little sesame oil to taste the five-spice dried bean curd shreds, shallot sections, and blanched mung bean sprouts. 5. Mix the seasoned minced meat and dried beans, shredded green onions, and mung bean sprouts evenly for use.

2. Making batter: Add appropriate amount of flour and water to make batter, which is used for sealing spring rolls. 3. Making of spring rolls 1. Spread the skin of spring rolls flat on the chopping board, put a proper amount of stuffing near one end of the dough, lift up a corner of the dough to cover the stuffing, and wrap it forward. 2. Fold the dough at the left and right ends towards the center at 3/5 of the dough, push it forward again, then apply top paste to one end of the dough, push the sealed end to the bottom, and gently press it on the chopping board. A spring roll is wrapped.

4. Fried. Wash the pan and place it on the stove to heat up the oil. When the oil is heated to 50%, heat the spring rolls. Warm the oil in the pan will help the oil penetrate. Fry slowly over medium heat. Turn it over depending on the heating of the spring rolls and fry them into the spring rolls. When the filling is cooked and the surface is golden yellow, remove it, place it on a plate and serve on the table.