China Spring Rolls

Every year on the Spring Day, Beijingers China have the folk custom of eating "spring cake", called "biting spring". This "spring cake", also known as "spring roll" in the folk, is probably the image saying that the green vegetables are rolled up with pancakes to eat material 12 spring rolls Spiced dried beans 200g 150g pork Cabbage 100g Carrot 80 g Proper amount of starch seasoning 500g cooking oil 1/2 tablespoon of soy sauce 2 tsp refined salt practice 1. Dry-clean the spiced beans, remove the leaves and wash the cabbage, wash and peel the carrots, and shred them. 2. Wash and shred the pork, put it in a bowl, add soy sauce and starch, mix well and marinate for 10 minutes 3. Pour the right amount of oil into the pan and heat it up, add the pork shreds and cook well. 4. Stir-fry the rest of the filling with the remaining oil, then add pork shreds and refined salt to stir well, and finally pour water starch to thinly thicken the spring roll filling 5. Flatten the spring roll skins, wrap them in appropriate fillings. Place in a hot oil pan and fry until golden, remove the drain oil Features Crisp outside and fresh inside, excellent taste Tips The wrapped spring rolls can be sealed with egg white