1. White radish, leeks, eggs, dried shrimp skins.
2. Grate the white radish and add a spoonful of salt to pickle for ten minutes, marinate and squeeze dry for use.
3. Wash and chop the leeks, chop the green onion in the shavings, and beat the eggs for later use.
4. Heat the pan with oil, add the beaten egg mixture and fry it with a shovel, then set aside.
5. The remaining oil will fry the shrimp skin thoroughly.
6. Put the shredded white radish, leeks, fried eggs, shrimp skins and other ingredients into the basin together, add five-spice powder, a little chicken powder, and a little salt.
7. Mix well into fillings.
8. Lazy magic weapon-spring roll wrappers.
9. Take a spring roll wrapper, spread it out, and wrap it tightly with stuffing.
10. All are packed in turn.
11. Brush a little base oil in a frying pan or electric baking pan, add the wrapped patties and fry them over low heat.
12. Fry on both sides until golden brown (the four sides can also be erected and fry it will be more delicious)
Tips:1. The fried shrimp skin is more fragrant and calcium is easier to absorb.
2. There is a salty taste in the prawn skins, so put less or no salt in it.
