Name: Pan-fried Spring Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 cabbage; 1 piece carrot; 250g Spring roll wrapper; 150g Minced meat; piece Sweet potato vermicelli; Some Soy sauce; Some ginger; Some pepper; Some salt; Some shallot

Pan-fried Spring Rolls

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4.6 (1)

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Serving

Spring rolls have always been a delicacy in my memory when I was a kid. I couldn’t buy spring roll wrappers before. Now I came to Hangzhou and saw it on the market. I didn’t hesitate to buy it and make it myself. The prepared spring rolls were frozen in the refrigerator and reserved at night After cooking the porridge, we just need to fry the spring rolls when we wake up in the morning. "

Pan-fried Spring Rolls

1. Ingredients needed (sweet potato vermicelli needs to be soaked in hot water in advance)

2. Shred carrots and cabbage, chopped ginger and chopped green onion.

3. Heat the oil pan, pour in a proper amount of oil, add the ground ginger and sauté

4. Pour in the minced meat and stir fry until fragrant.

5. Add carrots, cabbage, and vermicelli in turn, stir and fry evenly, add light soy sauce, dark soy sauce, salt, and pepper to taste.

6. Let the fried fillings cool for later use.

7. Put the stuffing on the spring roll wrapper, slightly on the side.

8. Start to roll the skin, roll up a layer

9. Fold the spring rolls at the left and right ends

10. Roll it up again, don’t leave it out on the side, because the spring roll wrapper is very thin and easy to break, so you need to master the strength when wrapping it. I like to pack more stuffing inside. Pack a little better if you put less stuffing.

11. Put a little roux (a mixture of flour and water) on the sealed area. I forgot to take a picture in this step. The wrapped spring rolls are shown in the picture.