Fried Spring Rolls
Fried spring rolls are filled with a savory mix of winter bamboo shoots, ground pork, shepherd's purse, and dried tofu. Wrapped in thin skins and deep-fried until golden and crisp, they are delicious dipped in vinegar to cut the richness.
Story
These spring rolls offer a satisfying crunch with every bite, revealing a flavorful and hearty filling inside. They are best enjoyed fresh from the fryer, perhaps with a side of vinegar for a touch of acidity.
Ingredients
Shepherd's purse
500g
Dried tofu
100g
Winter bamboo shoots
3 pieces
Ground pork
200g
Salt
a pinch
MSG
a pinch
Oil
to taste
Instructions
1
Step 1
Prepare all ingredients
2
Step 2
Chop the shepherd's purse and pork (you can directly buy minced meat), and cut the dried tofu and winter bamboo shoots into strips
3
Step 3
Heat oil in the pan, pour in the prepared spring roll filling and stir-fry, add salt, and add monosodium glutamate before taking it off the heat
4
Step 4
Take a spring roll wrapper, put in an appropriate amount of filling, fold in one corner, then fold in the two side corners, continue wrapping, and you can use egg or flour paste to seal the opening to prevent the filling from falling out
5
Step 5
Heat oil in the pan, add the spring rolls over medium-low heat
6
Step 6
Fry until golden yellow, then remove and drain the oil; they can be eaten after cooling slightly
