Spring Rolls

Oil 500 g
(Actual consumption of 50 grams)
Half tablespoon soy sauce
2 tsp salt
Spring Roll Wrap 12
Spiced Dry Bean Curd 200 g
Pork 150 g
Cabbage 100 g
Carrots 80 g
Corn starch
1 Cut spiced Dry Bean curd to small pieces; peel cabbage leaves; Peel and cut carrots shred;
2 Cut the pork into shred in a bowl, add soy sauce, starch and mix and marinated for 10 minutes;
3 Heat a little oil in pan, stir fry pork; Remove;
4 Stir fry the remaining filling, then add pork and salt and stir well, then add in starch water to finish filling;
5 Spread the wrap, wrap in filling; Heat oil and fry until golden brown, remove and drain.
Crisp outside and fresh, tasty.
★ Chefs tips
Use egg white to seal the wrapped spring rolls.

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