fried spring rolls
When I woke up in the morning, I suddenly wanted to eat spring rolls. If I wanted to eat them, I took action immediately and sent my son straight to the market to buy spring roll skins and fillings. After I came back to wash the clothes, I started making it, as if I couldn't make it right away. As a result, I ate one and couldn't eat it.
Recipe Recommendations
- spring rolls 500g
- mung bean sprouts 500g
- eggs of 2
- pork 220g
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- onion appropriate amount
Steps for fried spring rolls
1
Buy spring roll skins for later use.
2
Wash the pork and shred it, beat the eggs, wash and chop the green onions for later use.
3
Wash mung bean sprouts and set aside.
4
Heat the oil pan, stir-fry the eggs first, crush them with a shovel, and serve for later use.
5
Heat the oil pan, stir-fry the eggs first, crush them with a shovel, and serve for later use.
6
Put the shredded pork in and stir-fry until it changes color, add cooking wine and soy sauce and stir-fry for a while.
7
Then put the mung bean sprouts in and stir-fry until the mung bean sprouts are soft, and turn off the heat.
8
After turning off the heat, add onion leaves, salt, five-spice powder, and sesame oil.
9
Stir well and the filling of the spring rolls is ready.
10
Take a spring roll skin and place the mixed filling in the middle third of the spring roll skin.
11
Fold it up from the smaller parts.
12
Then fold it again.
13
Fold the two ends in half.
14
Then continue to roll to make it better.
15
Roll it all up.
16
Add the right amount of oil to the pan, add a little more oil, and heat it to 70% to 80% heat. Add the wrapped spring rolls and roll them. Put the mouthed side first and fry them.
17
Fry until golden brown on both sides.