Fried Spring Rolls

Name: Fried Spring Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100 sheets Spring roll wrapper; 500g Local vegetables; 300g pork; 500g Cooking oil; Some salt; a little White pepper; Some Soy sauce; A few drops sesame oil

by Soybean family

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spring rolls are a specialty of the hometown. An indispensable dish on the Spring Festival table is fried spring rolls. Some people like to buy the leather and pack it for themselves, and some people like to buy the bag and fry it directly.
My family likes to buy the skin and make it by myself. For the filling, I will use the stuffing reserved for the meat loaf made by mom and dad. Most of the time, I will use the local vegetable (also called shepherd's purse) to make the filling, and use the local vegetable to make the fried spring rolls. Over any other fillings. Although the DIY bag is troublesome, the taste is definitely leveraged.
After returning to the mother-in-law’s house, they found that they all went to the supermarket to buy ready-made fry, and would not do it at home. Later, I suggested to the child’s dad that if you are afraid of trouble, you can buy some skins yourself. The food is fresh and the ingredients are healthier. After accepting my suggestion, in recent years, the grandfather of the children will prepare some skins in advance, and when we get home, we will make our own bags. After making it once, the whole family agreed that the package is delicious. Although it saves time, the taste is completely incomparable with the homemade package.

Ingredients

100 sheets Spring Roll Wrapper
500g Local Vegetables
300g Pork
500g Cooking Oil
Some Salt
a little White Pepper
Some Soy Sauce
A few drops Sesame Oil

Fried Spring Rolls

1. Wash and chop pork into a large bowl

2. Add light soy sauce, salt, white pepper, a little water and stir well

3. Wash the local vegetables and drain the water

4. Chop local vegetables and add to the meat

5. Add a little salt and sesame oil and stir evenly with chopsticks

6. Flatten the spring roll wrappers and add appropriate fillings

7. Wrap the filling from one end to the other end, then fold it up on both sides, and seal it with water.

8. Wrap the remaining spring rolls as described above. Pour an appropriate amount of oil into the pot, put the wrapped spring rolls into the pot when it is 60 to 70% hot, fry on medium and small fire until golden, and drain the oil after it is out of the pot

Tips:
1. It is recommended to use roux for sealing. Add a little water to flour to make roux
2. The stuffing should not be too much, too much is not easy to be fried
3. In the process of frying, the fire should not be overheated, the outer skin is easy to be blown up by the fire, and the filling is still raw.