Spring Rolls with Dumpling Skin, Chives and Crab Fillet
1.
Prepare the required ingredients
2.
First, use dumpling wrappers to make spring roll wrappers. Take a dumpling wrapper and brush it with a little cooking oil. Add dumpling wrapper on top. Repeat 5-6 layers.
3.
Use a rolling pin to roll it out repeatedly from the middle and both sides, and finally form a pancake
4.
Put it in a pot of boiling water, cover and steam for 8-10 minutes, remove each piece while it is still hot
5.
Wash the leeks and cut into small pieces after washing and controlling water
6.
Wash the shrimp skin with water to control the excess salt, and add white pepper and salt to the egg to fully disperse it
7.
Crab fillet pats loose and cut into small pieces
8.
Heat up the wok and add oil to 70% heat. Pour in the beaten egg mixture and fry into egg pieces
9.
10.
Toss the leeks with sesame oil to prevent water from leaking out, add egg, dried shrimp skin, crab sticks, and Vitamax oyster sauce, mix well
11.
Take a dumpling wrapper, fill it with an appropriate amount of stuffing in the middle, fold it up, fold it on both sides, and finally roll it up and wrap it into a spring roll
12.
Add oil to the pan and fry the spring rolls on low heat until golden on both sides
13.
The outer skin is crispy and burnt, and the filling is tender and delicious
Tips:
There is no need to add salt and other seasonings, which will steal the umami taste of leeks.
