How to make spring rolls?

1. Prepare a proper amount of dumpling wrappers, take out one, and evenly brush a thin layer of oil on it to prevent sticking together. Then put another layer of dumpling skin on the dumpling skin, and continue to brush a layer of oil, so that the dumpling skin can be neatly stacked together, and every 10 piece can be stacked.

2. Roll the dumpling skin with a rolling pin, and be careful to roll it back and forth to make the thickness of the dumpling skin even, and roll it for about 2 minutes. Roll the dumpling skin to about 3 times the size and pick it up by hand, which will be slightly transparent. Our spring rolls are about to roll.

3. add water to the pot. After boiling water on a big fire, put the rolled spring rolls on the pot and steam them. Steam for 5 minutes on medium heat, then take out and cool for later use. Take advantage of the gap between steamed spring rolls, you can prepare some favorite side dishes, both vegetarian and vegetarian, and simply blanch or stir-fry them to taste.

4. After the spring rolls are cooled, they are torn off one by one. They are really soft and thin, which is worse than the traditional dough mixing method. Take a favorite side dish and put it on the spring rolls. Of course, you can further process it into more delicious and crispy fried spring rolls.

5. Add oil to the pot. After the oil temperature is heated to 50%, turn to low heat and seal the beginning and end of the spring rolls to prevent stuffing. Add spring rolls and start frying. Turn it once in a while when frying until the spring rolls are golden, so you can control the oil and cook.