Learn to make spring rolls in the new year

I learned to make spring roll skin yesterday. It looks good. Does it depend on whether the stuffing leaks after frying? And how about a bite? This package of spring rolls is really better than those bought in the market. 1. No stuffing leakage and adhesion during frying; Second, it is very firm after deep frying. It tastes very crispy. It's worth making spring roll skin by yourself. Because the spring roll skin that is often bought out leaks stuffing during frying, which not only affects the beauty, but also the oil penetrates into the spring roll and greatly discounts the taste. Let's see what it looks like.

Main Ingredients

• day lily A moderate amount of
• lean meat appropriate amount
• winter bamboo shoots A moderate amount of
• Chinese cabbage A moderate amount of

Auxiliary Ingredients

• scallion A moderate amount of
• Self made spring roll skin appropriate amount

1. keep turning over when frying. Keep the fire low and don't worry.2. the stuffing must be thickened, and the spring roll can be wrapped only after it is cooled.