1. Wash the bean sprouts and set aside.
2. Add oil to the hot pan, pour in bean sprouts and fry until cooked.
3. Put the fried bean sprouts into a bowl and set aside.
4. Brush the dumpling skin with a thin layer of oil.
5. Brush the oil once for each layer, stacking 6 layers.
6. Use a rolling pin to roll the dumpling wrapper into a circle with a diameter of about 13 cm.
7. Pour water in the steamer and bring it to a boil. After SAIC, put the rolled skin into the steamer and steam for three minutes.
8. Tear the steamed dumpling skin layer by layer while it is hot.
9. Put the fried bean sprouts on the steamed spring roll wrappers to form.
10. Finished product.
11. Heat the pan, pour in an appropriate amount of oil and heat the oil to foam and turn to a low heat.
12. Clamp the spring rolls into the pan and fry them for five minutes, and wait until both sides are fried to golden brown before being out of the pan.
13. Put the fried spring rolls on a plate.
Tips:When rolling the spring rolls, use egg liquid to seal the dumpling skins and tasteless, add a little salt to the oil, I think it’s easy to roll out 6 layers
