Philippine Dried Shrimp Spring Rolls
1.
Brush the bottom of the pot with oil, and scramble the eggs, the more scattered the better.
2.
Cut the leek leaves finely, the finer the better. Add dried shrimps and a little salt and stir.
3.
Add a little five-spice powder and stir in the eggs.
4.
Copy the skin of your hand and grind it thinly. The thinner the better.
5.
Put a little bit of the mixed filling. Spread it flat on top and brush it with clean water on the side.
6.
First fold one side long and the other short.
7.
Roll the edge over.
8.
Fold the left and right sides in half to close the sides.
9.
They are done one by one.
10.
Brush the pan with a layer of oil. Put the spring rolls in two by two. Open the minimum fire.
11.
Turn over and fry again, and fry to both sides. Fry all the spring rolls.
12.
Put it in the shape you like. The meat is delicious and the skin is crispy.
Tips:
Be sure to fry it slowly. Shrimp is salty, so put less salt in it. When frying, it sometimes bubbling a little bit, so we just flatten it with a spoon.
