Three-silk spring rolls
Spring rolls are made by spreading the dough into a thin skin and wrapping it with stuffing. They can be meat, vegetarian, salty and sweet. They are rolled into a tube shape and fried over high heat until golden brown. It is a famous traditional dish in the market around the Spring Festival, which means welcoming the spring. It has beautiful color, crispy and delicious taste. It is an indispensable seasonal dish at Spring Festival banquets.
Recipe Recommendations
- eggs appropriate amount
- dumpling skin appropriate amount
- mung bean sprouts appropriate amount
- vermicelli appropriate amount
- water starch appropriate amount
- salt appropriate amount
- salty and sweet
- fried
- half an hour
- simple
Steps for Three-silk spring rolls
1
Ingredients: mung bean sprouts, leeks, vermicelli, eggs, dumpling skins, water starch seasoning: salt.
2
Knock the heads and tails of mung bean sprouts and wash them; soak the vermicelli in warm water until soft, remove and chop them; pick and wash the leeks and chop them; beat the eggs and spread them into egg skins and chop them up.
3
Put all the vegetables into the pan, add a little salt and stir-fry for a while, remove and cool.
4
Roll out the dumpling skin into thin slices and add the fried stuffing.
5
Roll up one side first, then fold the two sides towards the middle, roll it towards the other side to form a long, oblate packet, and close it with water starch.
6
Wrap into spring rolls and place on a plate.
7
Put the oil in the pan on heat and heat until it is 70% hot. Turn to medium heat and add the wrapped spring rolls one by one.
8
Fry until the surface is golden yellow, take out, drain the oil and plate.