Shanghai Spring Rolls (salty Version)

Name: Shanghai Spring Rolls (salty Version)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A Chinese cabbage; 5 Shiitake Mushrooms; Several Minced meat; 1 package Spring roll wrapper; 2 tablespoons salt; 1 tablespoon Chicken Bouillon Powder; 1 tablespoon pepper; Several corn starch

by shirleysang

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

If I were to say the best snack in Shanghai, my first reaction would be spring rolls. The golden-yellow crunchy skin and the juicy stuffing are unstoppable delicacies. Our family is an authentic Shanghainese, so I will introduce our family's method of making spring rolls to everyone. There may be many Shanghainese spring rolls, but I think mine is more like a family version. I believe that after reading my steps, you will be able to make Shanghai spring rolls successfully. "

Ingredients

A Chinese Cabbage
5 Shiitake Mushrooms
Several Minced Meat
1 package Spring Roll Wrapper
2 tablespoons Salt

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1 tablespoon Chicken Bouillon Powder

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1 tablespoon Pepper

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Several Corn Starch

Shanghai Spring Rolls (salty Version)

1. Ingredients: one cabbage, some shiitake mushrooms, some minced meat

2. Wash the cabbage and shred it.

3. Chopped shiitake mushrooms

4. Put the minced meat in the pan, stir-fry with oil, then put it in a bowl, set aside

5. Raise the frying pan again, add the cabbage and stir fry

6. Stir-fry for about 2 minutes, add diced shiitake mushrooms

7. Put in the minced meat just stir-fried

8. After the stir-fry, add water, the water must be over the vegetables, and bring to a boil. Then turn on a low heat and simmer for 15 minutes to boil the vegetables. Don't burn the pot.

9. After 15 minutes, add salt, chicken essence, and season to taste.

10. Make a small bowl of cornstarch and stir with cold water.

11. Turn on high heat and pour in the starch that was mixed just now. Stir fry quickly, don't form a piece. Thicken and adjust into a paste. Then serve and let cool.

12. The spring roll wrappers I bought have to be torn apart

13. Step 1 of making spring rolls

14. Step 2 of making spring rolls

15. Step 3 of making spring rolls

16. Step 4 of making spring rolls

17. Put the wrapped spring rolls aside and don't touch the water.

18. Fry in a frying pan.

19. Fry the surface to golden brown, and you can start the pan. It tastes even better with Zhenjiang vinegar when you eat it.

Tips:
1. Some spring rolls use shredded pork, but I like to use minced pork. Sometimes shredded pork is used, biting constantly, and a very long one can be pulled out.

2. If you like spicy food, you can put some pepper in the filling to taste better.

3. It must be cooled thoroughly before wrapping, otherwise, you will be deep-fried.

4. For spicy food, you can put some chili in the vinegar.