Wild Celery Spring Rolls
by Scarlett WH
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare the fillings in the spring rolls: water celery, winter bamboo shoots and minced meat;
2. Boil water in the pot, put the winter bamboo shoots in the pot and blanch them;
3. Add seasonings such as minced ginger, salt, pepper and oyster sauce to the meat filling, stir in one direction and marinate;
4. Cut water celery into fine dices;
5. Put the chopped water celery and the chopped winter bamboo shoots into the container, add an appropriate amount of salt and mix well;
6. Then add the marinated meat filling, put in an appropriate amount of sesame oil, and mix evenly, so that the cress, winter bamboo shoots and meat filling are mixed;
7. Spread the spring roll wrapper on a clean cutting board, and put the prepared filling on one end of the spring roll wrapper;
8. Roll up one end with fillings, fold both sides when it is almost to the end, and smear the other end with roux, so that the spring rolls are wrapped;
9. Put an appropriate amount of oil in the pan, and when the oil is 70% hot, add the spring rolls and fry them over a medium-to-small fire;
10. Keep turning over in the middle until the spring rolls are fried to golden brown, and then take them out to control the oil;
11. Started, let's have a glass of beer.
Tips:1. Wild celery can be filled with leaves and stems. The bottom of the stem is thick. It can be cut into thin strips along the stem, and then cut horizontally into small pieces.
2. Add salt to the minced wild celery and add sesame oil at the same time. Mix quickly to avoid water;
3. When wrapping the spring rolls, close the mouth and stick with batter; put the spring rolls when the oil is 60 or 70% hot, and fry them until golden.
