Parsley meat stuffed spring rolls

http://i3.meishichina.com/attachment/recipe/2016/02/23/c640_20160223145621629976913.jpg

Ingredients: lean meat shreds, parsley, dried tofu, green onion, spring roll skin, egg, salt, sugar, chicken essence, starch, egg liquid

Step 1: Cut the lean meat, dried tofu, celery into strips and the green onion into large pieces

Step 2: Salt, sugar, chicken essence, soy sauce

Step 3: Heat the pot, add oil and stir-fry the lean meat shreds with starch

Step 4: Add the green onion and stir-fry a few times and set aside

Step 5: Pour the oil into the wok and stir-fry the dried tofu

Step 6: Add celery, shredded meat, salt, sugar, soy sauce chicken essence and stir-fry to set aside

Step 7: Lay a sheet of oil paper under the skin of the spring roll, flatten the spring rolls, and add the sautéed shredded meat

Step 8: Roll from the inside out, roll to the edge and brush with egg mixture (prevent the edge of the spring roll from cocking when frying)

Step 9: Fold the spring rolls to the left and right

Step 10: Roll it up again

Step 11: Roll them up and place them on the plate

Step 12: Pour oil into the pan, pour more points and fry it evenly, bring the oil to a boil, fry on high heat, 2, 3 minutes (because the filling is cooked, fry the spring roll skin, fry until golden brown)

Tips:

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