Spring Rolls Stuffed with Parsley and Pork
by One-Man Show 71
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut lean meat, dried tofu, and celery into thin slices, and slice large green onions
2. Salt, sugar, chicken essence, light soy sauce
3. Heat the pan, add oil, pour in the lean pork shreds mixed with starch and stir fry
4. Add scallions, stir fry a few times, and set aside
5. Pour the oil into the wok and stir fry the dried tofu
6. Add celery, shredded pork, salt, sugar, soy sauce chicken essence, stir fry and set aside
7. Put a piece of oiled paper under the spring roll skin, spread the spring rolls flat, and add the fried shredded pork
8. Roll from the inside to the outside, and brush with egg wash on the edges (to prevent the spring rolls from curling up when they are fried)
9. Fold the spring rolls on the left and right sides
10. Roll up again
11. Roll them up and put them on the plate one by one
12. Pour the oil in the pot, the color will be even when you fry more, boil the oil, and fry on high fire, for 2, 3 minutes (because the filling is cooked, the fried spring roll skin is fried until golden brown)
