Parsley Spring Rolls
Overview
My neighbor gave me celery brought from the countryside. This kind of home-grown celery has smaller leaves, fewer stems, but is very fragrant. Let’s use it to wrap celery spring rolls.
Tags
Ingredients
Steps
-
Remove the old leaves from Cin Lai and wash them clean.
-
Peel and wash the pork belly, and set aside the spring roll wrappers.
-
Peel and wash the pork belly, and set aside the spring roll wrappers. Cut the pork belly into fine pieces and chop slightly.
-
Pour the celery into a pot of boiling water, drain and put it into cold water.
-
Squeeze dry and chop into fine pieces.
-
Add cornstarch + soy sauce + salt + pepper + chicken essence to the meat filling and stir well.
-
First put the celery in clear oil and mix well, then add a little salt and mix well.
-
Mix the meat + vegetables together evenly.
-
Mix some flour to stick the spring roll wrapper.
-
Pour the filling into the spring roll skin, fold it in half, seal it with batter, and wrap it all in sequence.
-
Heat the oil in the pan until it is 50% hot, add the spring rolls and fry over medium-low heat until golden brown.
-
Remove from the pan and drain the oil.
