Black Fungus Lean Pork Spring Rolls

Name: Black Fungus Lean Pork Spring Rolls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lean meat; Some Black Fungus; Some Spring roll wrapper; Some ginger; Some Minced garlic; Some chopped green onion; Some sesame oil; Some salt; Some Sugar; Some Soy sauce; Some Corn flour

by Mo Yan catlam

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I saw that the spring roll wrappers were cheap that day, so I made three packs and went home, and then kept them on. I didn't want to move! Haha, this is how I am! no way! I just made a chopped meatloaf this day, so make a little bit and wrap some spring rolls by the way!
Unexpectedly, the effect is really good! Originally I thought about steaming it lightly, but the soup made the skin unshaped. Later, I had to switch to the half-fried one. The spring roll skin was very crispy and delicious! No wonder no steamed spring rolls are sold outside, haha"

Black Fungus Lean Pork Spring Rolls

1. Wash the black fungus after soaking and chop it into fine pieces;

2. The lean meat is also chopped into puree, and black fungus is added;

3. Add sesame oil, salt, soy sauce, less sugar, cornstarch, minced ginger and garlic, and chopped green onion, stir well and taste;

4. Spread out the spring roll wrappers and put the meat filling a little bit lower;

5. As shown in the figure, fold the lower corner upwards to cover the meat;

6. Fold the left and right sides toward the middle, as shown in the figure; then touch the top corner a little, and fold it down to shape;

7. By analogy, wrap the spring rolls;

8. Heat an appropriate amount of oil in the pan, and fry the spring rolls half-fried until cooked! !

Tips:
It is recommended to chop the meat patties with three-point fat and seven-point lean meat (preferably Yinggezui). The effect will be the best and the taste will be the best!