Leek Spring Rolls

Name: Leek Spring Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 packs (about 60 sheets) Spring roll wrapper; 500g Chives; 500g Minced meat; 15g salt; 5g Sugar; 1 tablespoon Cooking Wine; 30g Flour

by Eyebrow

4.9 (1)

Favorite

7

Difficulty

Normal

Time

15m

Serving

2

On the New Year banquet menu of the older generation in Shanghai, there must be a snack-spring rolls. Although young people have disliked it for being oily and deep-fried at high temperatures, the old people still stubbornly fry spring rolls and have to give them away everywhere.
However, the old man’s stubbornness is not entirely unreasonable. The spring rolls are crispy on the outside and soft on the inside. They are really delicious. Although my husband was leaning on crutches, he was very busy instructing my mother-in-law to buy spring roll wrappers, leek (that is, leek sprouts), minced meat, and to make spring rolls and deep-fried spring rolls. Even if he can't bite himself, he can watch the whole family bite the spring rolls greasyly, smiling happily with toothless mouths.

Ingredients

2 packs (about 60 sheets) Spring Roll Wrapper
500g Chives
500g Minced Meat
15g Salt

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5g Sugar

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1 tablespoon Cooking Wine

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30g Flour

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Leek Spring Rolls

1. Remove the old leaves and feed leaves of the leek, wash and cut into sections about 3cm long.

2. Add minced meat, seasonings, and mix well.

3. The flour is mixed with a proper amount of water to form a paste, which is used to bind the spring roll wrappers.

4. Take a piece of spring roll wrappers (the spring roll wrappers are stacked together, preferably peeled one by one in advance), flatten it, and put an appropriate amount of leek and pork filling on one side.

5. Fold in the left and right ends when the roll is in the middle.

6. Apply paste on the edge of the spring roll wrapper as shown in the picture, roll it up and stick it well.

7. Wrapped spring rolls.

8. Put more oil in the pot to at least submerge the spring rolls. Heat it to 70% heat (when the chopsticks are put into hot oil, dense bubbles will emerge).

9. Fry it slowly for the first time. It doesn't have to be golden brown, just fry it and remove the oil. Re-fried before serving for the second time, deep-fried at high temperature until golden on both sides, and the spring rolls are crispy and hard. Remove the drained oil and serve on a plate.

10. Dip in balsamic vinegar to relieve greasiness when eating.

Tips:
1 Chive yellow is chive bud. This is the habit of Shabghai locals, in fact, the filling can be configured according to your own preferences. (The two Chinese characters represented by pinyin are not allowed to be written)
2 The fillings my mother-in-law prepared, she should have put MSG. Please adjust the seasoning of the filling according to your own taste.
3