Fried Mini Spring Rolls
1.
Chop the meat, carrots and green onions separately (the thinner the better, but don’t grind them into a paste), the tofu is directly pinched with your hands, and the four ingredients are mixed together (the four ingredients are matched according to the mood, it doesn’t matter how much each one is) , Add a small spoonful of sweet potato powder, light soy sauce, taste very fresh and mix well, the taste is just right, friends who like salty can add a few salt.
2.
Place the chaotic skin as shown, and put half a small spoonful of stuffing in the middle
3.
Fold up by one corner of your own
4.
The corners on the left and right are also folded
5.
Remember to dip the tip of this corner with cold water, otherwise it won’t stick!
6.
The last step: then wrap the water-soaked corner to yourself, and the step is complete
7.
The oil in the pan is heated to 70% on medium heat, then turn to the lowest heat, and then put the spring rolls down and fry. During the frying process, remember to turn it over with chopsticks until it is cooked until golden on both sides. This time is the outermost crispy Linen!
Tips:
1. In fact, the fillings for making spring rolls are varied. I like tofu and the like. In fact, you can see what leftover ingredients are in the refrigerator, such as dried tofu, lotus root, spinach, rice white, etc. Make the filling!
2. The chaotic skin on our Quzhou side is a small chaotic, so the skin is relatively small. If the large chaotic skin is used in the same way, it will use more fillings than mine!
3. If you don't know how much the oil is 70% hot, you can put half a garlic in the oil. If there are small bubbles around the garlic, it means you can put the spring rolls!
4 The spring rolls fried on a low fire are crispy on the outside and tender on the inside. Don’t use a high fire. It will burn on the outside and not cooked on the inside. Furthermore, the low fire does not fry fast. I fry it while making it, so don’t Urgent, pay attention to safety!
