Philippine Dried Shrimp Spring Rolls

Name: Philippine Dried Shrimp Spring Rolls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 sheets Copy hand; A handful Chives; 1 egg; Spoonful Dried shrimp; a little salt; a little Five spice powder; 1/2 spoon Salad oil

by Yuxin Xinxin

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Today is New Year’s Eve and the beginning of spring. I want to eat leeks in Lichun. I added dried shrimp and eggs to this dish today. Made spring roll pastry with hand-made skin. Very convenient and simple. It tastes good too. Shrimp is added to the Filipino dishes, which is really delicious. "

Ingredients

6 sheets Copy Hand
A handful Chives
1 Egg

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Spoonful Dried Shrimp
a little Salt

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a little Five Spice Powder
1/2 spoon Salad Oil

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.