Crispy Salad Roll
1.
Raw material map: live shrimp and banana.
2.
Raw material map: spring roll wrappers.
3.
Ingredients map: eggs and bread crumbs.
4.
Seasoning diagram: Chobe salad dressing.
5.
Shrimp head, shell, and shrimp line. Take the shrimp and divide it into two. After all the processing is done, add the crushed green onion and ginger, add a few drops of cooking wine, gently mix well, and marinate for a while.
6.
Pick the marinated shrimps, pick out the green onion and ginger, add 1 teaspoon of cornstarch, and gently stir well.
7.
Boil in a pot of boiling water until 7 minutes cooked.
8.
Cut the banana into pieces about the size of the shrimp and add them to the shrimp.
9.
Add two tablespoons of salad dressing.
10.
Stir evenly into fillings for later use.
11.
Take a piece of spring roll wrapper and spread an appropriate amount of filling on one side.
12.
Fold the edges first.
13.
Then fold the two sides to the middle, then roll up from bottom to top, and glue the end with egg liquid.
14.
Do them all in turn.
15.
The wrapped salad rolls are put in the egg mixture and evenly covered with a layer of egg mixture.
16.
Put it in the bread crumbs and evenly wrap it with a layer of bread crumbs.
17.
Do them all in turn.
18.
Add an appropriate amount of oil to the pot, heat to 60% heat, and add the prepared salad rolls.
19.
Fry until golden and crisp on the surface, remove the oil with absorbent paper.
20.
Just install it.
Tips:
Poetry heart phrase:
1: When blanching the shrimps, they don't need to be fully cooked, just half-cooked, because they will need to be fried later.
2: Bananas can also be replaced with other fruits suitable for pairing with shrimps, such as yellow peaches or pineapples.
3: When frying, do not burn the oil too hot, so as not to burn easily.
