1. First, fry the fillings to be wrapped in the spring rolls. I made the meat-fried soybean sprouts carrots and leek moto carrots. (Soybean sprouts are fried and cooked with some vinegar at the end. It's better. The modo itself has more sand and must be cleaned up. )
2. I took out the spring roll wrapper I bought and wrapped it in the fried stuffing. It was like a wrapper, and it was glued on the corner of the wrapper with water. Since the wrapper I bought was relatively thin, I wrapped another wrapper after wrapping it. The layer, so you don’t have to worry about breaking when frying, and it won’t affect the taste.
3. Brush the egg liquid before frying, and you can also brush it up layer by layer during the frying process (for a working-class like me, frying can save more money than frying).
4. Take out the pan and start frying. It must be a low fire. If you are optimistic about the fire, you must not fry it. Just golden, because the dishes inside are cooked, and the crust is very thin and well cooked.
5. Haha you're done, wait for some cold and pretend lunch
6. In fact, if you feel oily, you can also use steamed, but the corresponding skin should be thicker so that it is not easy to break. I also steamed 4 and only 2 remained intact. If it is steamed, the water will be boiled for 10 minutes.
7. The size is just right for my bento box
8. Let’s make spring cakes and spring rolls in Lichun today, and my colleagues are full of praise.
