Crispy spring rolls(xiang xiang cui cui chun juan )

Crispy spring rolls

Introduction:

"Spring roll is a snack. It's Shandong food, crisp outside and fresh inside. Young and old like it

Production steps:

Step 1: clean the spinach and drain some water.

Step 2: Chop spinach, garlic and coriander together.

Step 3: two eggs, add some rice vinegar and salt.

Step 4: heat the oil in the pan, fry it into egg flower, and then use the spatula to make circles to make it into egg flower.

Step 5: stir fry the egg flower and spinach together, add seasoning and some raw powder, mix well and set aside.

Step 6: tear the spring roll skin: slowly tear it from the edge.

Step 7: the left side is not torn apart, and the right side is torn. The newly made spring roll skin is very hot and pressed. It's easy to tear it and separate it again

Step 8: when making spring rolls, prepare a small bowl of water. Take a spring roll skin and put some stuffing on it. (look at the position, a little bit off the side)

Step 9: roll up below.

Step 10: roll up again.

Step 11: fold both ends in the middle.

Step 12: turn back at both ends and roll forward.

Step 13: dip some water on the side.

Step 14: wrap it up.

Step 15: wrap spring rolls in turn.

Step 16: heat the oil in a pan. The heat of the oil can be increased by adding a small piece of spring rolls.

Step 17: deep fry until yellowish, remove and control the oil.

Materials required:

Spring roll skin: 300g

Spinach: 250g

Garlic: right amount

Coriander: moderate

Rice vinegar: right amount

Edible salt: appropriate amount

Edible oil: right amount

Note: 1, in the stuffing to add some flour, fried, spring rolls do not crack. 2. The taste of the filling changes with the taste.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: other

Chinese PinYin : Xiang Xiang Cui Cui Chun Juan