Health benefits
Carrots: activate blood circulation and remove blood stasis
Ingredients
Pork belly stuffing ( About a pound ) | Carrot ( Small half ) |
Lotus white ( 5 leaves ) | Yam vermicelli ( A small roll ) |
Ginger (small half) | Green onions ( one ) |
| Wonton wrappers ( appropriate amount ) | Salt ( 2 spoon ) |
Chicken essence ( one spoon ) | Cooking wine ( 3 tablespoons ) |
Black pepper ( appropriate amount ) | Totole Chicken Sauce ( One spoon ) |
Common flour ( a little ) | Edible oil ( appropriate amount ) |
How to make homemade colorful vegetable spring rolls
1. Prepare the following ingredients and pork belly Ground meat stuffing (forgot to take a photo)
2. Onion, ginger, carrot and lotus white are shown in the picture Chop everything into pieces, soak the vermicelli until soft and then chop into pieces.(If you don’t have yam vermicelli, you can use regular ones)
3.After all the ingredients are chopped Add cooking wine, salt, chicken essence, black pepper and chicken juice.
4. Then mix the ingredients and seasonings thoroughly.
5.Take a piece of wonton wrapper and use a small rolling pin to roll out the entire wrapper as shown., just one circle larger than before.
6. Then put the mixed filling in the middle of the rolled out wonton wrappers.
7. Fold the bottom of the wonton wrapper upward as shown to cover the filling.
8. Then fold the left and right sides as shown below to cover the filling.
9. Then roll it up from bottom to top, and place the interface downwards to complete a spring roll.of production.
10. Take a tray, sprinkle it with a little flour, and put all the spring rolls on it.Refrigerate for more than an hour.
11. Then take out the frozen spring rolls and put them into a pan with 70% to 80% hot oil.Fry over medium heat until the surface is golden brown.
12.The final finished product picture.
Tips
1.Because spring roll wrappers are not easy to buy here, I always use wonton wrappers to make them.The thinner the wonton wrappers are, the better the texture of the fried spring roll wrappers will be.
2.The fillings of each spring roll should be the same as the dumplings, so that the rolls will be consistent in size and beautiful in shape, and the filling will not be exposed when fried.
3.The oil for deep-fried spring rolls is 70% hot, but not too hot.Just medium heat, otherwise it will not be crispy enough.
4.There are many people in my family, so I make a lot of spring rolls.If you can’t finish them, put them in plastic bags and store them in the refrigerator.Just take out as much as you need and fry it directly.(You can decide how much you want to do according to your own needs)
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