How to make spring rolls

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  1. Wash and shred the tenderloin, blanch it in boiling water to remove the blood, marinate it with cooking wine for 20 minutes, wash the leeks, shiitake mushrooms and dried fragrant peas, cut them into sections and shred them, and cut the ginger into strips.Silk

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  2.Add thirteen incense, oil and oyster sauce and mix well.Add salt before rolling

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  3.Put the prepared filling on the spring roll skin (made last night) on the top, wrap both ends to prevent the filling from being exposed, roll it from one end into a roll, and roll it tightly

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  4. Brush the seal on Egg liquid

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  5.Put it in a hot oil pan and fry over medium heat until both sides are golden

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  6. Serve cool and cut into pieces