Pork and celery spring rolls

Pork and celery spring rolls

Overview

Every year during the Chinese New Year, my mother would fry spring rolls, buy them packaged and quick-frozen, and fry them in a pan. They were almost eaten by everyone as soon as they were served. It was really delicious at that time, but now that I think about it, I only ate the outer skin and had no idea what the fillings were inside. I got greedy in the past few days, so I bought a few bags of spring roll wrappers from a certain store and made the spring rolls by myself. They are really more delicious than those bought outside~

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Ingredients

Steps

  1. I put the purchased spring roll wrappers in the refrigerator. I need to take them out in advance and let them thaw at room temperature, otherwise they will tear easily. The sooner I take them out, the better. There are almost 25 wrappers in one bag

    Pork and celery spring rolls step 1

  2. Remove the leaves from celery and wash them

    Pork and celery spring rolls step 2

  3. Wash the pork. It is best to choose fat or lean meat, which will taste better. It doesn’t matter if you don’t like to eat fat or lean meat. The oil will be extracted when frying the little fat meat

    Pork and celery spring rolls step 3

  4. Put water in the pot and bring to a boil (you can mince the meat filling during the boiling process), blanch the celery in the boiling water, do not turn off the fire, wait for about half a minute after the water boils again, take out the celery when it becomes slightly softer

    Pork and celery spring rolls step 4

  5. Chop the pork into minced meat. It’s best to chop it yourself. Some places that sell meat can mince the stuffing, but I think they don’t wash it cleanly, so I just rinse it under cold water. It’s hard to wash off the things stuck to the meat

    Pork and celery spring rolls step 5

  6. The celery will be very hot when taken out of the boiling water. Once the pork stuffing is chopped, it will be almost cool. At this time, chop the celery (it is best to use chopped celery, chopping the celery will get everywhere), squeeze out the water

    Pork and celery spring rolls step 6

  7. Pour out the water in the pot and add a little oil after it dries. Because there is fat in the pork, just put a little oil on it to make sure it doesn’t stick to the pot

    Pork and celery spring rolls step 7

  8. After the oil is hot, add the pork stuffing and stir-fry. It is best to stir-fry out all the oil in the fat. The pork should be fried until cooked

    Pork and celery spring rolls step 8

  9. Turn off the heat, pour the celery into the pot, add salt, chicken essence, balsamic vinegar, light soy sauce, steamed bun and dumpling seasoning (optional or not) and mix well

    Pork and celery spring rolls step 9

  10. This is the prepared filling. Set it aside to cool. The weather is getting colder now. There is lard in the filling. It will be easier to roll after it solidifies after cooling. In fact, this is my usual process of making dumpling fillings, so students who don’t like pork and celery can just replace the filling with their favorite dumpling filling. The premise is that there is not too much water in the filling

    Pork and celery spring rolls step 10

  11. Take the spring roll wrappers out of the bag and unfold them one by one. The wrappers are very thin, so be careful. Take out one piece and spread it out flat

    Pork and celery spring rolls step 11

  12. Place stuffing near one corner

    Pork and celery spring rolls step 12

  13. Roll forward from the stuffed corner to about halfway, forming an equilateral right triangle

    Pork and celery spring rolls step 13

  14. Fold the left and right corners towards the middle

    Pork and celery spring rolls step 14

  15. Continue to roll forward. After rolling, remember to put the closing area underneath and press it to prevent it from loosening, so that you don’t have to use anything else to stick to the sealing

    Pork and celery spring rolls step 15

  16. A group photo of all the rolled spring rolls

    Pork and celery spring rolls step 16

  17. Wash them thoroughly, bake them over high heat, and add a little more oil to heat them. The oil should be at least half the thickness of the spring rolls, otherwise it will be difficult to fry (the fried oil can be used again, don’t worry about wasting it)

    Pork and celery spring rolls step 17

  18. Use chopsticks to hold the edge of the spring roll

    Pork and celery spring rolls step 18

  19. Put it in the oil pan without loosening the chopsticks until the spring rolls are set and will not spread. First fry the closing area to set the shape, then flip it over and fry

    Pork and celery spring rolls step 19

  20. The spring roll skins and fillings are both cooked, so don't fry them for too long. Take them out when the edges of the skins turn a little yellow. If they are fried too old, they will easily burn if you don't finish them and fry them next time

    Pork and celery spring rolls step 20

  21. It’s all fried, it looks pretty good, I couldn’t help but take a bite, it’s really delicious, the skin is crispy and the filling is very fragrant

    Pork and celery spring rolls step 21

  22. Let’s go to the closer one. The one with the red dots next to it means there’s not enough stuffing. I added the leftover rolled ones, which are just as delicious

    Pork and celery spring rolls step 22