Red Bean Paste Spring Rolls

Name: Red Bean Paste Spring Rolls
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Spring roll wrapper; 300g Red bean paste; Some Canola oil; 1 tablespoon Flour

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Spring rolls, also known as spring cakes, pancakes. It is a traditional food in folk festivals. It is currently popular all over China, especially in Jiangnan and other places. Apart from serving for their own homes, they are often used for hospitality. It has a long history and evolved from ancient spring cakes. According to the ancient book "Sui Shi Guang Ji" by Chen Yuanliang: "In spring, we eat spring cakes, lettuce, and spring plates." The Qing Dynasty "Yen Jing Sui Shi Ji" also stated: "During spring, rich people eat spring cakes. "It can be seen that the folk custom of making spring cakes in spring and eating spring cakes has a long history. There are many proverbs about spring rolls, such as "A roll does not make spring", "Longshengtang's spring rolls-there are no people inside and outside", etc. The meaning of spring here is the auspicious sign of spring.
In Nanjing, many people’s favorite spring rolls may be: spring rolls with leek and pork; therefore, the price of leek is ridiculously high before and after the Spring Festival; and my family does not like spicy food since childhood, including leek; so My family’s spring rolls have always had one flavor, and that is sweet: bean paste spring rolls; this is something that children and their families will never tire of~~~

Ingredients

300g Spring Roll Wrapper
300g Red Bean Paste
Some Canola Oil
1 tablespoon Flour

Red Bean Paste Spring Rolls

1.

2. Prepare all ingredients

3. Make the paste: pour a little boiled water into the flour, heat it in the microwave for 20 seconds, mix well

4. Take a piece of spring roll wrapper and put a spoonful of red bean paste on it

5. Use the bottom of a spoon to smooth the red bean paste

6. Fold from bottom to top to the middle, then fold the sides to the middle

7. Continue to fold upwards and put some paste on the top

8. Fold it up and press it down slightly

9. Wrap other red bean paste spring rolls in turn

10. Pour more canola oil into the wok and heat it up on high heat

11. When the oil temperature reaches 90% or more, add the spring rolls

12. Change to medium fire, fry the bottom golden brown, then turn to the other side

13. After both sides are golden, pick out the drain oil

Tips:
1. Before wrapping the spring rolls, it is best to prepare some paste with flour for later use
2. When the top is bonded, a little paste is better than clean water
3. The filling of spring rolls can be made savoury or sweet according to your preference
4. Because the bean paste is very sweet, the amount of bean paste is less
5. When frying, the heating time should be mastered, that is, it should not be too big or too small