A list of the contents of this article:

How to make spring rolls

1. Put oil in the pan, seal the spring rolls down and put them in a frying pan; step step 12 fry over low heat until golden on both sides, remove from the pan and serve.

2. the practice of spring rolls: add the fried shredded carrots to the blanched spinach. Add the scrambled eggs. Then put a layer of oil on the dumpling skin and cover it with a layer of dumpling skin. With this tired push, repeat eight times, the last one is not painted with oil. Then roll out and steam for five minutes.

Step 11: heat the wok and put in the right amount of vegetable oil. Add shredded ham, shredded turnip and leek and stir-fry until cooked. Step 12: stir-fry the vegetables and bring them out; leave the spring rolls in the pan and let them cool slightly. Open them one by one. Step 13: finally, spread the skin of spring rolls with an appropriate amount of sand tea sauce. Then roll the fried vegetables and serve.

4. The practice of Mianyang spring rolls scalding, scalding, high gluten flour 500 grams, salt 1 grams. Gradually add water and stir in the direction until all the flour is just wet.

How do you make spring rolls?

Put oil in the pan, seal the spring rolls down and put them in a frying pan; step step 12 fry over low heat until golden on both sides, remove from the pan and serve.

The method of deep-frying spring rolls is 500g of spring rolls and set aside. Wash all ingredients, shred lean meat, slice dried meat, slice Lentinus edodes, peel carrots and cut cabbage. Chopped onions and chopped ginger. Put the right amount of oil in the hot pot, stir-fry the shredded meat until discolored, add white onions and minced ginger and stir-fry.

Vietnamese spring rolls, cucumbers, carrots, purple kale, fresh shrimp, eggs, mangoes, okra, lime, millet spicy, garlic, coriander specific practices: cucumber, carrots, purple cabbage shredded, eggs into omelet shredded, okra sliced, fresh shrimp boiled and shelled, mango slices set aside. Soak the spring roll crust in cold water for 4 seconds and spread it flat on the plate.

An ultra-detailed illustration of the square spring roll wrap method Red beans and rock sugar are boiled for three hours to form a stuffing. After cooling, put an appropriate amount of code on the spring roll skin and press it slightly.

Ingredients: spring roll skin as needed, 1 potato, 1 carrot, 1 tablespoon salt, 1 tablespoon oil, 1 tablespoon chicken powder. Shred potatoes and carrots, stir-fry them to cool. The spring rolls are crossed and cut into four pieces. Put shredded potatoes and carrots into the skin of spring rolls. In case it spreads, dip it in starch water.

How to wrap spring rolls?

1. You can choose to use a fresh-keeping bag, put the spring rolls into the bag one by one, squeeze out the extra air as much as possible, and then seal the bag. If you buy spring rolls in a store, you can choose to use a cling box, put the spring rolls into the box one by one, and then cover the box.

2. Boil red beans and rock sugar for three hours to form a stuffing. After cooling, put an appropriate amount of it on the skin of spring rolls and press it slightly. The position is very important. My feeling is that the stuffing is slightly below or next to the diagonal of the spring roll crust, so as to ensure that the material is not too low to wrap. Please click on the input picture description package.

3. Ingredients: a package of spring rolls (25 sheets), 250 grams of red bean paste and a small amount of water. There are 25 spring rolls in a pack. Red bean paste should be divided into 25 pieces of "10 grams each". Take out the spring rolls and put them on the plate. A little water. Spring rolls are separated out one by one so that it is more convenient to hold them in the production process.

4. Egg white can be used, and egg white has good adhesion. Spread the crust of spring rolls and put the stuffing in the center. At the beginning, you can put less stuffing and wrap it from the bottom up. Keep the bag tight so that it won't spread out when it's fried. Spread some egg whites on the edge, put them underneath, and arrange them one by one.

5. The method is as follows: wash Lentinus edodes and winter bamboo shoots first. Cut the tenderloin into fine shreds. Cut shiitake mushrooms into thin shreds. Put oil in the pan, stir-fry the shredded meat and stir-fry with rice wine and sugar. Add shredded bamboo shoots, add salt and a small amount of soup, cook until the vegetables are crisp, add monosodium glutamate, thicken with wet starch and let cool. Put it on a plate and prepare the spring cakes.

6. The method of wrapping spring rolls is actually relatively simple, but it requires some skill and patience. First, spread the crust of spring rolls on a clean board, and then put the right amount of stuffing on one end of the crust.

The practice of spring roll

Put oil in the pan, seal the spring rolls down and put them in a frying pan; step step 12 fry over low heat until golden on both sides, remove from the pan and serve.

. Roll it up again, don't leak it next to it, because the skin of the spring roll is very thin and easy to break, so you have to master the strength when you wrap it. I like more stuffing inside. It's better to wrap the stuffing better if you put it less.

The method is as follows: first wash Lentinus edodes and winter bamboo shoots. Cut the tenderloin into fine shreds. Cut shiitake mushrooms into thin shreds. Put oil in the pan, stir-fry the shredded meat and stir-fry with rice wine and sugar. Add shredded bamboo shoots, add salt and a small amount of soup, cook until the vegetables are crisp, add monosodium glutamate, thicken with wet starch and let cool. Put it on a plate and prepare the spring cakes.

The practice of Mianyang spring rolls is scalding 500 grams of high-gluten flour and 1 gram of salt. Gradually add water and stir in the direction until all the flour is just wet.

The method of deep-frying spring rolls is 500g of spring rolls and set aside. Wash all ingredients, shred lean meat, slice dried meat, slice Lentinus edodes, peel carrots and cut cabbage. Chopped onions and chopped ginger. Put the right amount of oil in the hot pot, stir-fry the shredded meat until discolored, add white onions and minced ginger and stir-fry.

How to make spring rolls and where to learn to make spring rolls?

1. Take a spring roll and put it on a clean board. The corner of the spring roll is facing you, put the right amount of stuffing under the spring roll, the nearest end to yourself. Be careful not to put it too full, or the parcel will easily break. Fold the lower end of the spring roll up to cover the stuffing.

2. Prepare materials: first of all, you need to prepare spring rolls, stuffing and seasoning. Spring roll skins can be bought ready-made in the supermarket or made by yourself. Stuffing can be chosen according to personal taste, such as pork, chicken, shrimp, vegetables and so on. Seasoning mainly includes light soy sauce, soy sauce, cooking wine, salt, sugar, five-spice powder and so on.

3. Ingredients: 400 grams of spring roll stuffing and 300 grams of spring roll crust. Take 200 grams of celery sprouts, wash, cut into 3-4 cm segments; 100 grams of garlic, also cut into sections; 50 grams of lean pork, cut into thin slices; a little red pepper, shredded; fungus, Tremella, bubble hair, wash, tear into small pieces.

4. Noodles: the key to making spring rolls lies in mixing noodles. Add the flour to the right amount of water and stir well to make it a paste. The consistency of the batter should be moderate, neither too thick nor too thin to ensure that the skin of spring rolls is thin and uniform. In addition, some salt and oil can be added when mixing noodles to increase the taste of spring rolls.

5. Excipients: peanut oil or other vegetable oil, used for fried spring rolls. Production steps: stuffing preparation: (1) the meat should be processed in advance, cut into thin shreds or small pieces, and marinated with cooking wine, soy sauce, salt and pepper for 10-15 minutes. (2) wash and shred vegetables. If they are lumpy vegetables, such as carrots, blanch water before shredding.

6. Ingredients: 20 spring roll skins, right amount of pork, right amount of flour, right amount of leek, half of ginger, right amount of spring onion, less salt, right amount of water, right amount of oil. Wash the meat and accessories, chop the meat into a bowl, mince the ginger and onions, cut the leek into pieces, about 2 to 3 centimeters.

How to wrap spring rolls

Ingredients: a package of spring rolls (25 sheets), 250 grams of red bean paste, a small amount of water. There are 25 spring rolls in a pack. Red bean paste should be divided into 25 pieces of "10 grams each". Take out the spring rolls and put them on the plate. A little water. Spring rolls are separated out one by one so that it is more convenient to hold them in the production process.

An ultra-detailed illustration of the square spring roll wrap method Red beans and rock sugar are boiled for three hours to form a stuffing. After cooling, put an appropriate amount of code on the spring roll skin and press it slightly.

Egg whites can be used. Egg whites have good adhesion. Spread the crust of spring rolls and put the stuffing in the center. At the beginning, you can put less stuffing and wrap it from the bottom up. Keep the bag tight so that it won't spread out when it's fried. Spread some egg whites on the edge, put them underneath, and arrange them one by one.

Wrap spring rolls: take a rolled dough, put in the right amount of stuffing, fold the dough in half, then roll it from one end to the other, smear the edge with water or egg to make it stick firmly.