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.