Name: Spring Rolls
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Chives; 1 carrot; 150g Chicken breast; 50 sheets Spring roll wrapper; 150g Green bean sprouts; Some salt; Some Green onion ginger; 1 teaspoon Cooking Wine; Some MSG; 1 teaspoon Oyster sauce

Spring Rolls

by Fable 7656

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Deep-fried spring rolls are a traditional and ancient dish that evolved from ancient spring dishes. Traditional spring rolls are made of thin pancakes, and celery, leeks, and spring bamboo shoots are used as fillings, which express the beauty of diligence, longevity and prosperity, and are used to welcome the spring of the new year.
Today’s fried spring rolls made by Zerui’s mother retain the basic method, but slightly modified the fillings, using bean sprouts, shredded chicken, carrots and leeks, which symbolizes good luck, auspiciousness, prosperity, and longevity. It implies goodness and is very suitable for making. New Year's and New Year's dishes~~~

Spring Rolls

1. Main ingredients: spring roll wrappers, chicken, mung bean sprouts, leeks, carrots

2. The chicken breast is sliced into large thin slices and then shredded

3. Put the chopped chicken shreds into a bowl, add a little cooking wine, pepper, a little salt, water starch and pick it up for a few minutes

4. When marinating the chicken, pick and wash the bean sprouts, shred the carrots, slice the leek, and cut some shredded green onions and ginger.

5. Heat the pan with cold oil, add the green onion and ginger to fragrant, add the chicken silk to loosen

6. Fry until the chicken shreds change color, add the carrot shreds and stir fry evenly

7. Add mung bean sprouts and continue to stir fry

8. Stir-fry until the bean sprouts are just broken, add salt, oyster sauce and a little MSG.

9. Add the chopped leeks.

10. Stir quickly evenly and turn off the heat.

11. Turn off the heat and let out to let cool

12. Take a spring roll wrapper and put some fillings on it

13.

14. Roll up one side first, and then fold the two sides toward the middle;

15. Finally roll to the other side to form a long oblate small bag, seal it with a little water starch; all are wrapped in turn

16. Put oil in the pot and heat to 70% heat, turn to medium heat and put the wrapped spring rolls one by one

17. Fry until the surface is golden yellow, pick up and wash off the excess oil on the surface with absorbent paper

18. It's served!

Tips:
1 If the stuffing is fried, it can thicken properly if it is out of the soup, otherwise it will easily break and leak;
2 Don't roll the skin too tightly when filling the stuffing to prevent the skin from cracking when it is heated during frying.