Fried spring rolls

Okay! Fried spring rolls are many people's favorite menu. The box is soft in the filling, the tighter the sauce, the more delicious! From the search for information, there are many recipes and tips. Let's see this summary.

Main raw materials required:

Spring Pads: Choose the size you like. There are small plates, large plates, Vietnamese plates are fine. Some people make the dough themselves.

Meat (choose one or mix): pork chop, chicken chop, shrimp chop, or crab meat.

Vermicelli: Soak in water and cut it briefly.

Various vegetables (shredded or fine alley): cabbage, carrots, fragrant mushrooms, rat ear mushrooms, sprouts, sweet corn, peas.

Condiments: soy sauce, shellfish oil, granulated sugar, ground pepper

Three glers: Coriander root, garlic, pepper, pounded thoroughly, will make the filling very fragrant.

Chicken Egg: To apply the edges of the spring pads together.

Vegetable oil: for frying (requires large enough quantities flooding spring rolls)

How to do it (overall):

Prepare the filling:

Set the pan. Add a little oil. Stir the three slices to smell.

Add minced pork or other meat to cook.

Add the prepared vegetables to stir until they become soft.

Put vermicelli and sprouts on it.

Seasoned with soy sauce, clam oil, sugar, pepper (taste as you like).

Stir it together until the intestines are dry and dry.

Turn off the light. Stay cool.

Spring wrap:

Unroll the spring pads, place the cold filling on the dough plate in the lower corner.

Fold the bottom corner and cover the filling. Fold the two side edges together.

Roll the spring rolls up to the end, apply the chicken eggs on the edge of the top spring plate (or use wet flour), and roll them to the end, gently pressing them tightly. Wrapping them tightly will prevent oil seepage and filling.

Fry spring rolls:

Set the pan. Put on vegetable oil for frying. Use a central light. Oil should be used to flood the spring rolls to ripen thoroughly and crisp.

Wait for the oil to heat (try to drop the spring plate into it. If it is fluorescent immediately, it is hot).

Fry the wrapped spring rolls at a time, not too tightly fried, to maintain the oil temperature.

Fry until the spring rolls are yellow-gold and crispy on both sides, about 5-7 minutes.

Scoop the spring rolls up and rest on the grill to clear the oil, which will help keep the spring rolls crisp longer.

Delicious and long-frame added tips:

Filling Must Be Dry: Very Important! Stir-drying the filling will keep the spring rolls unoiled and crispy for a long time.

Oil temperature control: Frying in oil at about 160-170 degrees Celsius will help to ripen thoroughly and crisp.

Wrap tightly: As I said, a tight wrap will prevent oil seepage into the filling.

Double frying: Some recipes recommend frying twice, first just enough to hold the dough in a light color, and then frying it again before serving for a long time.

Serve with what?:

Plum dipping sauce

Chicken dipping sauce

Spicy pea sauce

Various fresh vegetables such as salad vegetables, sprouts, alley carrots, cucumbers.

Hope to be helpful! Do and show off. 😋# Fried spring # Spring # Trending # lemon 8 diary