Crispy and fragrant - spring rolls

Overview

Spring rolls are a snack. After searching online, I learned that they are Shandong cuisine. They are crispy on the outside and fresh on the inside. Loved by young and old.

Tags

• snacks
• coriander
• edible oil
• edible salt
• green garlic
• rice vinegar
• spinach
• spring roll skin

Ingredients

Steps

1. 1 Wash the spinach and drain off some of the water.

   

2. 2 Chop the spinach, chop the green garlic and coriander and put them together.

   

3. 3 Beat two eggs with some rice vinegar and salt.

   

4. 4 Heat the oil in the pot, stir-fry the egg flakes, and use a spatula to make circular motions to form the egg flakes.

   

5. 5 Add seasoning and some cornstarch to the fried egg drop and spinach, mix well and set aside.

   

6. 6 Tear off the spring roll skin: slowly tear it apart from the sides.

   

7. 7 The left side is not torn apart, and the right side is torn. The freshly made spring roll wrapper is very hot and compressed. Tear it and separate it again for convenience when wrapping

   

8. 8 When wrapping spring rolls, prepare a small bowl of water. Take a piece of spring roll wrapper and put appropriate amount of filling on it. (Look at the location, a little away from the edge)

   

9. 9 Roll the bottom up.

   

10. 10 Roll up again.

    

11. 11 Fold both ends toward the middle.

    

12. 12 After folding both ends, roll forward.

    

13. 13 Put some water on the side.

    

14. 14 Well wrapped.

    

15. 15 The spring rolls are wrapped one by one.

    

16. 16 Heat oil in a pan until it is hot enough to put a small piece of spring roll in and it will float.

    

17. 17 Fry until slightly brown, remove and control the oil.