Spring roll recipe-Chinese Food-best chinese food recipes-cooking food

Spring roll

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The spring roll is evolved from the ancient custom of eating spring plate on the first day of spring. Wrap the stuffing in a round, thin roll of baked dough. Grow into a long strip. Then fry it in an oil pan until it's golden and floating. The stuffing can be meat or vegetable. It can be salty or sweet. The varieties are leek shredded pork spring roll, shepherd's purse spring roll, bean paste spring roll, etc. Spring dish began in Jin Dynasty. It was first named wuxinpan. There are five kinds of pungent vegetables in the five pungent dishes, such as garlic, garlic, leek, Brassica, coriander, etc., which are used for people to make five viscera after eating in spring. In the Tang Dynasty, the spring dish changed and its contents became more exquisite. In the Yuan Dynasty, a complete collection of household necessities has been recorded that spring cake is wrapped in stuffing and eaten after frying. Similar records can be found in the Ming recipe Yi Ya Yi. In the Qing Dynasty, the name of spring roll appeared. Making spring roll. Generally, it needs to go through 4 processes: making skin, mixing stuffing, wrapping stuffing, frying, etc. It used to be hand-made in recent years. It has been able to carry out mechanized production.

Cooking ingredients

thin skin:as needed

bean paste filling:moderate amount

Cooking Steps

Step1:1. Make a face. The simple way is to use the ready-made. I use the wonton stewed skin.

Step2:2. Prepare stuffing. I use ready-made bean paste fillings. They are sold in supermarkets. If you don't like sweet ones, you can also make some salty fillings. Leek and mushroom are good choices.

Step3:3. Make spring rolls. Put the stuffing on the dough. Roll it into a rectangle. Put it on a plate and wait for the next pot to fry.

Step4:4. Fried spring rolls. Heat the oil pan. The oil temperature should not be too high. Fry it until it is golden, and then it will be out of the pan.