Cooking Steps

1. 

   Step1:Cut radish, green and red peppers and purple cabbage. Cut celery and spinach into sections. Try to make sure the vegetables are the same length.

2. 

   Step2:Blanch the vegetables in the order of pepper, celery, radish, spinach and purple cabbage. Put some oil in the water to help the vegetables keep their bright colors. Remember to cook the spinach for a long time to remove the astringency.

3. 

   Step3:Put the shrimp directly into the pot. Remove the shell after cooking. Split it into two parts and gently remove the shrimp line. If you touch the shredded shrimp line, put it in the cool boiled water and rinse it off.

4. 

   Step4:Another pot of water. Add some cooking wine. Bring to a boil. Put in the chicken breast. Turn to medium low heat and cook slowly. Then tear into chicken shreds.

5. 

   Step5:Cut the ginger into small pieces. Take some of the green onion and cut into the green onion. It's for seasoning.

6. 

   Step6:Pour the oil in the pan. Turn on the medium and low heat. Add the ginger powder and stir fry until the smaller ginger powder turns golden.

7. 

   Step7:Turn down the heat. Pour in the tea sauce and sesame. Fry gently. Sprinkle the scallions at last. Let's get out of the pot.

8. 

   Step8:Add sesame oil and vinegar. Season with a little salt.

9. 

   Step9:Pass the spring roll skin gently in the cool open water. Just let the whole spring roll skin touch the water.

10. 

    Step10:Put the ingredients you want to show at the bottom.

11. 

    Step11:First fold the skin of the spring roll with the method of wrapping the ordinary spring roll, and then fold the end far away from you in half.

12. 

    Step12:Cover the side with vegetables like a quilt. The ingredients will show clearly.

13. 

    Step13:The common way of wrapping spring rolls is to cover the ingredients with two layers of skin. It's not good to take photos. Fold the spring roll and put some oil on the bottom before loading.