Wrap spring rolls
I learned to make spring roll skins yesterday, and they look good. Whether they are good depends on whether the filling will leak after frying. And how about eating? I didn't expect this spring rolls to be better than the ones bought on the market. First, it does not leak out or stick to it; second, it is very firm after frying and very crunchy. It is still worth making your own spring roll skins. Because the skin of spring rolls that are often bought out leaks when frying, which not only affects the appearance, but more importantly, the oil penetrates into the spring rolls, greatly reducing the taste. Come and see what it looks like.
Recipe Recommendations
- cabbage appropriate amount
- winter bamboo shoots appropriate amount
- Jing Rou appropriate amount
- day lily appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- Fresh spicy powder appropriate amount
- cornflour appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
Steps for Wrap spring rolls
1
Prepare ingredients.
2
Make your own spring roll skin.
3
Wash the ingredients, shred the cabbage and meat separately, and strip off the winter bamboo shoots and shred them.
4
Soak the day lily and chop into the powder, and chop into the powder.
5
Add salt, cooking wine, and corn flour to the shredded pork, stir well, heat the oil in the pan, add the shredded pork, sprinkle smoothly, stir fry and remove.
6
Heat the oil in the pan and add winter bamboo shoots and day lily.
7
After stir-frying quickly.
8
Add cabbage.
9
Then add salt and spicy powder.
10
After stir-frying, add the shredded pork, add a little water, change to medium to medium heat, cover, and simmer for 2 minutes.
11
Open cover, stir fry, and sprinkle with chopped green onion and chicken essence.
12
Finally, thicken the sauce slightly thicker and stir quickly.
13
Plate for later use.
14
To wrap spring rolls, take a spring roll skin, add the stuffing, and roll up the stuffing from the bottom edge.
15
Then, fold it inwards left and right respectively, roll it up, and stick it with a little water at the end.
16
The spring rolls are wrapped one by one and ready to be fried.
17
Heat the oil in the pan, slowly fry the spring rolls until golden yellow over medium to medium heat, and then fish out.Wrap spring rolls Make Tips
1. When pan-frying, turn them constantly, keep the heat low, and don't be impatient. 2. The filling thickener must be slightly thick; wait for it to cool down before wrapping the spring rolls.