Pork Celery Spring Rolls
1.
I freeze the spring roll wrappers I bought in the refrigerator. Take them out in advance and let them thaw at room temperature. Otherwise, they are easy to tear. The sooner you take them out, the better. There are almost 25 wrappers in a bag.
2.
Remove the leaves of celery and wash them
3.
Wash the pork. It’s best to choose fat or lean meat. This will taste better. It doesn’t matter if you don’t like to eat fat or lean meat. If you don’t like to eat fat or lean meat, it’s okay to refine the oil when you fry it.
4.
Put water in a pot and bring to a boil (you can chop the minced meat during the boiling process), put the celery in the boiling water and blanch it, do not turn off the fire, wait for about half a minute after the water is boiled again, and remove the celery slightly softer Come
5.
The pork is chopped into meat, it’s best to chop it yourself. Some places where the meat is sold can be minced, but I think they are not clean, so they are rinsed under cold water. It is difficult to wash off the things that are stuck to the meat.
6.
Celery will be very hot when it is taken out of the boiling water. When the pork filling is chopped, it will basically be cold. At this time, chop the celery (it is best to use cut, it will get all over the place), and squeeze it dry Moisture
7.
Pour out the water in the pot, add a little oil after it is boiled, because there is fat in the pork, just put a little oil on it to make sure it doesn’t stick to the pan.
8.
After the oil is heated, add the pork stuffing and stir fry. It is best to fry all the oil in the fat. The pork should be cooked well.
9.
Turn off the heat, pour the celery into the pot, add salt, chicken essence, balsamic vinegar, light soy sauce, steamed dumpling seasoning (not or not), mix well
10.
This is the adjusted filling. Let it cool on the side. Now the weather is relatively cold. There is lard in the filling. After it is cooled, it will solidify and curl a little. In fact, this is how I usually make dumpling fillings, so I don’t like pork and celery. The students can replace the stuffing with the dumpling stuffing they usually like, provided that there is not too much water in the stuffing.
11.
Take the spring roll wrappers out of the bag and uncover them one by one. The wrappers are very thin. Be careful. Take out one and spread it flat.
12.
Put stuffing near a corner
13.
Roll forward from the filled corner, halfway around, and become an equilateral right triangle
14.
Fold the left and right corners in half
15.
Continue to roll forward. After rolling, remember to put the closing area underneath, and press to prevent it from loosening, so that you don't have to make other things stick to the seal.
16.
Group photo of all rolled spring rolls
17.
After washing, open the fire to dry, add a little more oil to heat, the oil must be at least half the thickness of the spring roll, otherwise it will not be easy to fry (you can continue to use the fried oil, don’t worry about wasting it)
18.
Use chopsticks to hold the spring rolls
19.
Put the chopsticks in a frying pan without loosening the chopsticks until the spring rolls are set in shape and will not fall apart. First, fry the closed part to shape, then flip it over and fry it again.
20.
The spring roll wrappers and fillings are cooked, so don’t fry for too long. If the wrapper has a little yellow color on the edge, it can be fished out. The fried is too old. If you can't finish it, it will be easy to fry next time
21.
It's all fried, it looks pretty good, I can't help but bite, it's really delicious, the skin is very crispy, and the filling is very fragrant
22.
Come here to take a closer look, the one with the red dot next to it is not enough filling, the leftover rolls I put in are just as delicious
