Spring rolls with crab meat(xie rou chun juan )

Spring rolls with crab meat

Introduction:

Production steps:

Step 1: wash the minced pork gently with water.

Step 2: spring roll skin.

Step 3: steamed Vancouver crabs.

Step 4: chop the cooked crab.

Step 5: pick out the crab meat.

Step 6: add salt and a little wine to mix the crab meat and minced pork.

Step 7: take a spring roll skin and put it on a large plate.

Step 8: put a spoonful of spring roll stuffing on the skin.

Step 9: roll up the meat stuffing wrapped in a corner of the spring roll skin.

Step 10: fold the spring roll skin in half.

Step 11: put flour into a small dish to make a batter.

Step 12: paste on the last corner of the roll.

Step 13: put the wrapped spring rolls on the plate.

Step 14: burn oil in a small pot, insert it with chopsticks to make bubbles, then gently put down the wrapped spring rolls to deep fry, start the fire, then change it to medium fire, float it up and drain the oil.

Step 15: put the fried spring rolls on the plate and taste them.

Materials required:

Vancouver crab: one

Minced pork: right amount

Spring roll skin: 12 pieces

Salt: right amount

A little wine: moderate

Note: warm tips: when frying spring rolls, start to use high fire, then change to medium fire, so as to avoid the situation that the skin is burnt and the meat is not yet cooked.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Original

Chinese PinYin : Xie Rou Chun Juan