Spring rolls with leek meat filling
Spring is here, and it's time to eat spring rolls again. It's been a full year since the last time I made spring rolls. If the little girl hadn't asked me for this request, I wouldn't have been bothered to make it, because I'm really not interested in fried things now, but in order to satisfy her little wish, why would a mother force herself once?
Recipe Recommendations
- meat appropriate amount
- leek appropriate amount
- water appropriate amount
- wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Spring rolls with leek meat filling
1
Wash the meat and chop it into a paste.
2
Wash the leeks and cut them into pieces.
3
Put the meat paste into a bowl, add chopped green onion and ginger, wine, salt, sugar, and chicken essence, and mix well, then add water in portions and stir hard.
4
Finally, pour in the minced leeks, drizzle with some sesame oil and mix well, and the filling is ready.
5
Take a spring roll skin and place the stuffing.
6
Wrap them into spring rolls as shown in the picture.
7
It looks wrapped.
8
After everything is done, put it in an oil pan and fry it until golden brown.Spring rolls with leek meat filling Make Tips
1. The edges of normal handmade spring roll skins are relatively dry. When wrapping, apply some water around them, otherwise it will easily spread out when frying. 2. Personally, I feel that the filling of spring rolls should be lighter, otherwise the water will evaporate after frying and it will become more salty. You can only put half a small spoon of sugar in the leek filling. If you add too much, the filling will become sweeter. 3. Fried food is greasy, so people who lose weight should eat less.