The first dish of spring Nafu - three silk spring rolls

Today I will share with you the three silk spring rolls, in order to let everyone see more clearly, this time it is divided into three parts and introduce this three silk spring rolls to you, namely, the preliminary processing of ingredients, the stir-frying of the filling and the three parts of the stuffing and frying, like friends continue to look down~~~

【Ingredients】

Ingredients: 60 pieces of spring roll skin, 150 grams of leeks, 120 grams of chicken breast, 300 grams of bean sprouts, 150 grams of spring bamboo shoots, 200 grams of bean paste filling

Seasoning: 1 teaspoon cooking wine, a pinch of white pepper, 1 teaspoon starch, 1 teaspoon light soy sauce, appropriate amount of salt, 3 grams of chicken essence

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【Directions】

Step 1: Preliminary processing of ingredients: Shred leeks, bean sprouts, spring bamboo shoots, and chicken breasts separately for later use. Add a little white pepper, salt and starch to the shredded chicken and marinate for a few minutes. Blanch the spring bamboo shoots and bean sprouts separately and remove the water to control the dryness and set aside.

Step 2: Stir-fry the filling; After the shredded chicken changes color, add shredded bamboo shoots, leeks, and bean sprouts quickly stir-fry evenly over high heat, then add 1 teaspoon of light soy sauce, monosodium glutamate, and salt in turn, and continue to stir-fry quickly over high heat, then turn off the heat, and put it out to cool for later use. (When stir-frying, be sure to fry quickly on high heat, and quickly get out of the pot to prevent the filling from coming out of the soup)

Step 3: Wrap the filling and frying: take a spring roll wrapper and unfold it, put an appropriate amount of fried filling on one corner, roll it up from one corner first, and then fold both sides to the middle; Finally, fold into a long flat packet, seal it with a little water starch, and wrap it all in turn, and wrap the bean paste filling in the same way. Put oil in the pot, put the wrapped spring rolls in the hot temperature of six or seven percent, fry them over medium-low heat until golden brown, and use oil-absorbing paper to control the oil and eat. (This time, Zerui's mother wrapped a lot of spring rolls, packed them in a fresh-keeping bag, put them in the refrigerator and frozen, and took them out when eating, without thawing, just fried them, which is very convenient)

❤ Tips ❤:

1. Blanch the bamboo shoots and bean sprouts in advance to prevent the soup from coming out due to the long frying time. In addition, when stir-frying, it must be fried quickly over high heat to reduce the time for the ingredients to stay in the pot, and also to prevent the soup.

2. Spring rolls can be wrapped more at a time, frozen in small bags, and taken out without thawing when eating, they can be fried directly, which is very convenient