Pan-fried spring rolls
Spring rolls must be loved by everyone, and I am no exception. However, the spring rolls sold outside are too oily and look scary, so I often buy spring roll skins and wrap them myself, and then fry them in a pan. This is better than fried ones.
Recipe Recommendations
- spring rolls 300 grams
- shredded pork 100 grams
- Flammulina velutipes 100 grams
- leek 50 grams
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Pan-fried spring rolls
1
Marinate the shredded pork with starch, salt, cooking wine, and pepper for a while. Wash the mushroom and leeks and cut into sections.
2
Put a little oil in the pan and stir-fry the shredded pork until 70% done.
3
Add the mushrooms and stir fry.
4
Add leeks and stir fry twice before serving.
5
Plate and let cool.
6
After the filling has cooled thoroughly, open the spring roll skin and place the filling in the middle.
7
Fold the sides in a little, then roll them up and lean against the edge of the plate.
8
.....
9
Put a little oil in the pan, add the spring rolls on both sides and fry until golden brown.