Remaining dumpling wrappers - three shredded spring rolls

Overview

I made the siomai yesterday, and more than half of the dumpling wrappers were left. I just checked the refrigerator and there were leeks and bean sprouts in it. Just in time to wrap spring rolls. There is also a piece of vermicelli at home, so soak it and wrap it together (it turns out that the vermicelli in the spring rolls is superfluous, so I will put vermicelli in it later).

Tags

• staple food
• home cooking
• bean sprouts
• chives
• dumpling skin
• fans
• salt

Ingredients

Steps

1. 1 Wash and chop leeks and mung bean sprouts, soak vermicelli, wash and mince.

   

2. 2 Heat the oil pan. When the oil is 7% mature, put the minced leeks, bean sprouts and vermicelli into the pan, add salt and stir-fry a little, put it into a bowl, cool it and set aside.

   

3. 3 Use a rolling pin to roll the dumpling wrapper thin, wrap the filling in the dumpling wrapper, and fold both sides inward a little. The folding in the photo is a bit too much. Fold the remaining two sides inward, and fold a little more at this time.

   

4. 4 Heat the oil pan. When the oil is 7 mature, turn to medium-low heat and fry the spring rolls until golden brown on both sides. Take them out.

   

5. 5 It’s fried.