Cooking Steps

1. 

   Step1:Buy a bag of spring roll ski

2. 

   Step2:One egg. Mix wel

3. 

   Step3:Buy a bag of red bean paste. The brand in the picture is of good quality.

4. 

   Step4:Take out a piece of spring cake ski

5. 

   Step5:Brush the four corners of spring cake skin with oil brush. The purpose is to play the role of adhesion.

6. 

   Step6:Brush the four corners of spring cake skin with oil brush. The purpose is to play the role of adhesion.

7. 

   Step7:Brush the four corners of spring cake skin with oil brush. The purpose is to play the role of adhesion.

8. 

   Step8:Put the bean paste in the middle of the spring cake skin. The bean paste is made into a cuboid

9. 

   Step9:Put the bean paste in the middle of the spring cake skin. The bean paste is made into a cuboid

10. 

    Step10:Wrap the bean paste as shown in the pictur

11. 

    Step11:Wrap the bean paste as shown in the pictur

12. 

    Step12:Wrap the bean paste as shown in the figure. Wrapping the spring roll as shown in the figure will cause the phenomenon of thick skin and thin skin on one side. In this way, when there is a blast, one side has been fried thoroughly and crisply, and the other side has not been fried thoroughly and crisply. Try folding in the opposite direction.

13. 

    Step13:Wrap the bean paste as shown in the pictur

14. 

    Step14:Wrap the bean paste as shown in the pictur

15. 

    Step15:Wrap the bean paste as shown in the figure. Wrapping the spring roll as shown in the figure will cause the phenomenon of thick skin and thin skin on one side. In this way, when there is a blast, one side has been fried thoroughly and crisply, and the other side has not been fried thoroughly and crisply. Try folding in the opposite direction.

16. 

    Step16:Wrap the bean paste as shown in the pictur

17. 

    Step17:Wrap the bean paste as shown in the pictur

18. 

    Step18:Wrap the bean paste as shown in the pictur

19. 

    Step19:Wrap the bean paste as shown in the pictur

20. 

    Step20:Wrap the bean paste as shown in the picture. The spring roll can be made into a round shape or a cuboid shape. Wrapping spring rolls according to the method shown in the figure will cause the phenomenon of thick skin and thin skin on one side. In this way, when there is a blast, one side has been fully fried and the other side has not. Try folding in the opposite direction.

21. 

    Step21:Dousha can be made into a standard cuboid by squeezing out some dry flour in advance. The size of the spring roll will be the same.

22. 

    Step22:Dousha can be made into a standard cuboid by squeezing out some dry flour in advance. The size of the spring roll will be the same.

23. 

    Step23:After the spring roll is wrapped, put the oil in the pot and heat it.

24. 

    Step24:Fried spring roll

25. 

    Step25:Turn it over frequently, or it will blow unevenly. Deep fried. It's crispy and tastes good.

26. 

    Step26:The color of spring rolls in the picture is different because they don't turn frequently. They are not fried evenly. Some of them are fried completely and some are not. Remember the one put first and the one put later when blasting. Turn over the one put first.

27. 

    Step27:Fried spring roll