Welcome the Spring Festival and enjoy the blessings - fried spring rolls (including spring roll wrapper recipe)

Overview

Because its name contains the word spring, which means welcoming spring, it is beautiful in color, crispy and delicious, and is an indispensable seasonal delicacy at the Spring Festival banquet. To learn more about the delicious food production process illustrated with pictures and texts, you can follow Ning You Tao’s WeChat ID, there are new recipes every Wednesday, Friday and Sunday!

Tags

• snacks
• old man
• beijing cuisine
• winter recipes
• banquet dishes
• dinner
• clear water
• egg
• low gluten flour
• mushroom shreds
• pork tenderloin
• salad oil
• shredded green onions
• salt
• shredded carrots

Ingredients

Steps

1. 1 Take a stainless steel basin and pour low-gluten flour into it.

   

2. 2 Add table salt.

   

3. 3 Add an egg.

   

4. 4 Slowly add an appropriate amount of water and stir evenly with a whisk while adding water.

   

5. 5 The amount of water can be controlled between 220g and 225g. All ingredients should be thoroughly mixed and the flour should not be granular.

   

6. 6 Lift the egg beater and see the batter dripping continuously.

   

7. 7 Set the batter aside to rest for about ten minutes. At this time, take out the pancake pan and the batter basin that was delivered.

   

8. 8 Pour the batter into the white batter basin.

   

9. 9 Plug in the power, the red indicator light of the pancake pan will light up and start preheating.

   

10. 10 It only takes about 20 seconds. When you place your hand on top of the pancake pan and feel it feel warm, you can start making spring roll wrappers. Turn the curved side of the pancake pan downwards into the batter basin.

    

11. 11 Quickly lift the pancake pan dipped in batter and turn it over. There is already a layer of round dough on the curved surface.

    

12. 12 If you see that the edges of the dough have risen, it means the pancake is ready and can be removed.

    

13. 13 Gently tear off a whole piece of dough along the edge with your hands, put it on a plate, and make many spring roll wrappers in sequence.

    

14. 14 The prepared spring rolls will have thin and pliable skins and will not stick together.

    

15. 15 Wash the pork tenderloin, drain the water and cut into shreds.

    

16. 16 Add appropriate amount of salt, cooking wine, starch and dark soy sauce to season and marinate for preparation.

    

17. 17 Wash the carrots, mushrooms and green onions and cut into shreds and set aside.

    

18. 18 Heat the oil pan until it is 70% to 80% hot, then pour in a small amount of salad oil.

    

19. 19 Pour in the marinated shredded pork and stir-fry quickly.

    

20. 20 When the color of the shredded meat turns white, it can be plated and set aside.

    

21. 21 Heat the oil pan again until it is 70% to 80% hot, then pour in a small amount of salad oil.

    

22. 22 Pour in the shredded carrots, green onions and shredded mushrooms.

    

23. 23 Add a pinch of salt to taste.

    

24. 24 , pour in the shredded pork that has been fried in advance and continue to stir-fry.

    

25. 25 Stir-fry the stuffing until soft and ready to serve.

    

26. 26 Take a piece of spring roll wrapper and lay it flat on the chopping board.

    

27. 27 Use chopsticks to pinch a little filling and place it on the bottom quarter of the spring roll wrapper.

    

28. 28 Gently roll up the lower dough to cover the filling.

    

29. 29 Continue to roll after tightening.

    

30. 30 Roll up the spring roll wrappers on both sides toward the middle.

    

31. 31 Keep rolling.

    

32. 32 Prepare a small plate of starch water and mix it thoroughly, dip it in with your fingers and apply it on the end of the dough.

    

33. 33 Finally, roll up the entire spring roll wrapper. Because it is stained with starch water, the spring rolls can stick together very well and will not fall apart. A spring roll is ready.

    

34. 34 The prepared spring rolls are neatly placed on the plate and set aside.

    

35. 35 Pour some salad oil into the pot. Because it is frying, pour more oil.

    

36. 36 When the oil pan is 70 to 80% hot, add the spring rolls.

    

37. 37 Use chopsticks to help turn the spring rolls, change the heat to medium, and slowly fry the spring roll dough until it turns golden brown. When it turns golden brown, the outer shell will become crispy and hard. Drain off the oil and serve immediately.