Shrimp and Chive Spring Rolls
1.
Stuffing: Wash the sea prawns, peel off the shells, remove the black lines, put 1g of baking soda and a little water in a bowl, stir well and set aside.
2.
Wash the leek and cut into 0.5cm long pieces. Wash the mung bean sprouts, pinch off the head and tail, leaving only the crisp and tender stems in the middle.
3.
Wash the leek and cut into 0.5cm long pieces. Wash the mung bean sprouts, pinch off the head and tail, leaving only the crisp and tender stems in the middle.
4.
Rinse the sea prawns, drain them and cut them into small pieces, and put them into the ground pork with the chopped chives and stir well.
5.
Packaging: Take a piece of spring roll wrapper and spread it on the chopping board, put an appropriate amount of stuffing in the middle, and arrange it into a rectangular shape. Add a little bean sprouts, if the bean sprouts are too long, you can cut them off.
6.
Roll up the spring roll wrapper from the bottom to cover the rectangular filling.
7.
Fold the spring roll wrappers on both sides to the middle.
8.
Finally, roll up the whole spring roll from bottom to top, roll it into a cylindrical shape, and place the seal down on the tray for later use.
9.
Frying: Fill the pot with oil, heat it to 40% hot on medium heat (small bubbles will appear when the chopsticks are inserted), and put the spring rolls one by one. When putting in the spring rolls, put the seal down and fry them until they are shaped, and then turn them over.
10.
Fry all the spring rolls until they are set and remove them. Reheat the oil in the pan to 60% hot. Add the spring rolls and fry them again, turning them over and fry them until they are golden and crispy.
Tips:
1. Spring roll wrappers are available in major supermarkets. If you like vegetarian or sweet ones, you can choose the fillings according to your preferences.
2. Put baking soda in the sea shrimp to remove the fishy smell of the shrimp, remember to use edible baking soda.
3. Adding pork ground pork to the fresh shrimp and chive spring rolls can have a good adhesion and make it easier to wrap. If you like the combination of pure shrimp and chives, you can leave it alone.
