1. Main ingredients
2. Shred the leeks, bean sprouts, spring bamboo shoots, and chicken breast separately.
3. Add a little white pepper, salt, and starch to the chicken shreds and marinate for a few minutes
4. Blanch the bean sprouts and remove the controlled dry water for later use.
5. The bamboo shoots are blanched to remove the dry water
6. Put a little cooking oil in the pot and sauté the chopped shallots
7. Add the marinated chicken silk and stir fry to change color
8. After the chicken shreds change color, put in the bamboo shoots, leeks, and bean sprouts and stir-fry quickly evenly.
9. Add 1 teaspoon of light soy sauce
10. Continue to stir the MSG and salt on high heat quickly and turn off the heat.
11. Stir-fry and turn off the heat, set aside and let cool for later use.
12. Unfold a spring roll wrapper, put an appropriate amount of fried stuffing on one corner,
13. First roll up from one corner, then fold the two sides to the middle
14. Fold into a long flat packet, seal it with a little water starch, and wrap everything in turn
15. This time, Zerui Ma wrapped a lot of spring rolls, packed them in fresh-keeping bags, put them in the refrigerator, and took them out when eating. They don’t need to be thawed, they can be fried directly, which is very convenient.
16. Put the oil in the pan, put the wrapped spring rolls in the oil at 60% to 70% heat, and fry them over a medium-to-low fire to make them golden.
17. Use absorbent paper to control the oil and eat it
