Spring is over, there are still some ready-made dumpling skins at home, buy some leeks, fry a spring roll and eat it. I like to do this kind of fried spring rolls, no noodles, simple and fast, very suitable for making when lazy and hungry.
By brine egg kitchen
<h2>Royalties</h2>
Dumpling skin 150 g
A handful of leeks
Salt to taste
Five-spice powder to taste
Sesame oil 1/2 scoop
<h2>Practice steps</h2>
1: Wash and chop the leeks, add a little five-spice powder, sesame oil and salt and stir to marinate evenly.
2, take a few dumpling skins for later, first put one on the surface of the brush layer of oil, put another sheet on top and then brush the layer of oil, and so on to put seven to eight pieces.
3: Roll out the oiled dumpling skin with a rolling pin into a long strip of crepes.
4. Tear off the rolled dumpling skin one by one, like this pancake.
5: Roll up the prepared leek filling on the pancake and roll it into the shape of a spring roll.
6: Use the same method to make the remaining dumpling skin and leek filling into spring rolls.
7: Burn the oil in the pan, and fry the spring rolls when the oil temperature is 60% or 70% hot.
8, fry until the surface is brown, love to eat a little tender surface yellow when fished out.
9, fried spring rolls plate, eat directly or add a little dipping sauce can be.
<h2>Tips</h2>
During the process of making spring rolls, pay attention to tightening the mouth to avoid leaking the filling material during the frying process. When it is hot, it will be a little hot to eat the fried spring rolls, and at this time, it can be neutralized with a bowl of mung bean lotus seed soup, which is very delicious.
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