Name: Yangzhou Spring Roll
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g Tenderloin; 500g Spring roll wrapper; 130g Chives; 120g Winter bamboo shoots; 60g carrot; Some oil; 3g salt; 3g Soy sauce; 2g Cooking Wine; 1g White pepper; 8g corn starch; 1g Sugar; 1g Chicken Bouillon Powder

Yangzhou Spring Roll

by 1 coarse tea and light rice 1

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Yangzhou spring rolls are a famous snack of Han nationality in Yangzhou, Jiangsu. Spring rolls evolved from spring cakes. It was founded in the Tang Dynasty. In the Ming Dynasty, Yangzhou began to have stores specializing in spring rolls. There was a poem in the Qing Dynasty that praised Yangzhou spring rolls, saying: "Spoon soup and cakes add spring colors, and spring comes to the world." The fillings of spring rolls vary with the seasons, such as shepherd's purse filling, leek filling, pea filling, etc.
I like the taste of leeks very much. Whether it is fried or made into fillings, it is a particularly flavorful ingredient. It is now the season for Chinese chives to be on the market, making it into spring rolls, it is really delicious.

Yangzhou Spring Roll

1. Remove the shells of fresh winter bamboo shoots, wash and cook for 10 minutes, then cut into shreds

2. Wash the leek and cut into small sections

3. Shred carrots

4. Put 3g cornstarch in a bowl, mix it with some water and mix thoroughly for later use

5. Cut pork tenderloin into shreds, add 1g salt, cooking wine, a little white pepper, 5g cornstarch, pour in a little water and stir evenly

6. Pour oil in the pan, add the shredded pork when the oil is hot, and stir-fry on medium heat

7. Stir-fry until the shredded pork turns white, pour in the shredded bamboo shoots, add light soy sauce, 1g salt, and sugar

8. Stir-fry for a while, pour in appropriate amount of water, cover and simmer for 2 minutes

9. Add carrot shreds, add 1g salt and chicken essence and stir fry for a while

10. Pour the water starch in step 4 to thicken, stir well and turn off the heat

11. Put it in a bowl and let it cool, stir in the chives, sprinkle some white pepper, and mix well.

12. Take a spring roll wrapper and spread it flat, and put the filling underneath

13. Roll to 1/3

14. Fold the left and right ends

15. Just take advantage of the situation and roll it to the end.

16. Put it in a hot oil pan with five to six layers and fry it until golden brown. You can dip it with vinegar or your favorite dipping sauce when you eat it. It's delicious!

Tips:
1. It is best to boil fresh bamboo shoots to remove the oxalic acid in the bamboo shoots
2. Chive yellow and garlic yellow look similar, so you must see it clearly when you buy it, otherwise the taste will be different
3. The fried spring rolls are best placed on absorbent paper to absorb excess oil, so that it will not be too greasy to eat