Shanghai Spring Roll
By VicentaLakin
This is a classic snack from Shanghai
Recipe Recommendations
- Chinese cabbage 1 tree
- carrots 1 tree
- mushrooms of 5
- shredded pork 200 grams
- spring rolls appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- cornflour appropriate amount
- Flour or raw flour appropriate amount
- soybean oil appropriate amount
- salty and sweet
- fried
- half an hour
- simple
Steps for Shanghai Spring Roll
1
Carrots, cabbage, mushrooms, tarts
2
We'll put the meat in salt, water, powder, egg purr, and we'll mix it up into the sluice
3
I've bought spring rollers and sold them at the supermarket
4
Slurry made of flour or flour and cold water
5
Fly the mushrooms, cabbage, carrots, dry the water with the slag, then pull a little bit of oil out of the boiler, fire the silks with the meat in the pot, make it taste good, and then we'll have to pay for it with wet raw powder
6
I'm gonna have to get a little cold and stick it with flour
7
Scald the soy oil in the pot, blow it with low temperature, and you can pick up the plate with a thin skinShanghai Spring Roll Make Tips
When thickening the three-shreds filling, use less cornstarch if there is less water, and more cornstarch if there is more water. Make sure to reduce the liquid well so it isn't too wet, or the spring roll wrappers will easily break! You can wrap a batch at once and freeze them. Divide them into portions and pack them in plastic bags to avoid deformation from squeezing. When you take them out next time, thaw slightly. Fry in low-temperature oil for at least five minutes, then increase the heat and fry until golden brown!