How to make spring rolls

Some people may think that cooking is too troublesome. It is so easy to eat out. Why bother with it? However, eating in a restaurant is definitely not as hygienic as cooking at home. If you want to live a healthier life, it is best not to be greedy for convenience. This method of making spring rolls is very easy and not troublesome to make, and it is worth recommending.

1. Spring roll wrapper. It is sold in markets and large supermarkets. The ones in the market are made with flour and are thinner, while the ones kept fresh in the supermarket freezer are thicker. It is best to tear the spring roll wrappers you buy one by one, otherwise they will easily stick together.

2. Ingredients for the filling. Chinese cabbage, usually called yellow sprouts by Shanghai people. mushroom. pork.

3. Cut the cabbage, mushrooms and pork into thin strips. spare. After cutting the cabbage, you can blanch it in water to reduce the amount of water released when frying.

4. Prepare an appropriate amount of starch, add an appropriate amount of water to mix the starch and use it for thickening.

5. Take the pot and pour in appropriate amount of cooking oil. The amount of oil can be more, as cabbage absorbs oil more easily.

6. When the oil is hot, put the shredded pork into the pan and stir-fry. Stir-fry until the shredded meat turns white and releases oil.

7. Add shredded Chinese cabbage and stir-fry.

8. Keep stir-frying evenly until the cabbage releases water.

9. Add shredded mushrooms and continue stir-frying.

10. Stir-fry evenly. Fry until mushrooms are cooked.

11. Add appropriate amount of salt, MSG and cooking wine for seasoning. Chinese cabbage easily absorbs salt and will be wrapped in spring roll wrappers later, so it can be a little salty.

12. Stir-fry evenly and simmer for a while.

13. Slide the prepared starch water into the pot in circles.

14. Stir-fry evenly to make the filling in the pot evenly blended with the water starch. Remove from the pan.

15. Pour out the filling and let it cool. Carefully separate the spring roll wrappers and put them aside. Wrap them after the filling has cooled.

16. Take a piece of spring roll wrapper and lay it flat. Take an appropriate amount of filling and spread it on one side of the spring roll wrapper. As shown in the picture.

17. Use a corner of the spring roll wrapper to cover the filling and roll it up.

18. Roll it again.

19. Fold the two side corners inward.

20. After folding in half, roll it again.

21. Keep scrolling down. When you roll it all the way to the bottom, the spring roll wrapper is finished.

22. Wrap all the spring rolls and set aside. In fact, you can eat it like this. If you like to eat it without frying, just eat it now.

23. Take the pan and pour in an appropriate amount of cooking oil. You can add more oil to cover the spring rolls as much as possible.

24. When the oil is hot, carefully put the wrapped spring rolls into the pan and fry them.

25. When one side of the spring roll is fried until golden brown, turn it over and fry the other side.

26. Fry until both sides are golden brown and serve. Let cool.

27. After the fried spring rolls have cooled, heat up the oil in a pan again and fry them again. Fry until both sides are golden brown.

28. Set the fried spring rolls aside to drain the oil and let them cool. Serve on a plate.

29. Local spring rolls. The skin is thin and crispy, and the filling is fragrant and soft. When you take a bite, the filling inside is soft and steaming. If you dip it in some sour vinegar, it is really delicious.

Some people may say that they cannot cook for themselves due to long working hours. In fact, the method of making spring rolls is simple and can be made in a very short time.