Name: Spring Rolls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 yuan Spring roll wrapper; 1/2 carrot; 8s Shiitake Mushrooms; 20g Fungus; 100g Pork (lean); 3 slices ginger; 250g Cooking oil; 1 tsp salt; 1 tsp Soy sauce; 1/2 tsp Sugar; 1 tsp corn starch; 1/4 tsp pepper; 1 tsp Noodle spoon; Some Plain Water; 1/2 Sha Ge

Spring Rolls

by Purple rhyme

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Spring rolls are Cantonese specialty desserts. They have a crispy outer skin, wrapped in fragrant and refreshing sha Ge and fungus. They are crispy on the outside and refreshing on the inside. When they are dipped in the sauce, they become surprisingly delicious. Spring rolls are a must-have snack in Guangdong teahouses. Every time you go for tea, you can't do without it.

Spring Rolls

1. Prepare the required materials. (Soak mushrooms and fungus in advance to soften)

2. Carrots and shag are peeled, washed and cut into shreds, shiitake mushrooms and fungus are soaked and cut into shreds, lean meat is shredded, and ginger is cut into froth

3. Add salt, soy sauce, cooking oil, sugar, cornstarch to the pork shreds, then mix well and marinate for 10 minutes

4. Add vegetable oil to the pot to heat up, add ginger foam and stir fry it

5. Then add the marinated lean pork

6. Stir-fry for a while, add shiitake mushrooms and shredded fungus

7. Stir-fry for 2 minutes, add carrots and shagosi and stir-fry

8. Add appropriate amount of salt and sugar

9. Add a little soy sauce

10. Add a little pepper, then stir-fry evenly, serve and let cool

11. Take a piece of spring roll wrapper

12. Put a little bit of cold spring rolls

13. Then roll up

14. Fold the two sides again

15. Spread roux on the seal and wrap it

16. Do all of them one by one

17. Add oil to the pot and cook for 70% heat

18. Put in the spring roll wrappers and deep fry

19. Fry until golden brown

20. Finally, pick up the spring rolls, drain the oil, and eat

Tips:
The roux is made into a paste with flour and a little water. The spring rolls must not be exposed when they are wrapped, so as not to burst the pot during frying.