The standard for spring rolls at home is pea seedlings and leeks. The leeks are quite common, but the pea seedlings are not found in the kitchen. Is this also a hometown feature?
Wash the pea sprouts and cut into small pieces. The pork is marinated with onion and ginger wine. Eggs and a little salt are beaten into egg liquid. Tea dry cleaning net shreds.
The pea seedlings are placed in a pot and stir-fried until the ripening of the sixty-seven, with salt, and spared. Eggs spread the egg skin and cut into silk. The pork is cooked in a wok. The dried tea is put into the brine and cooked.
Put a spoonful of flour in a small dish and mix it with water into a relatively thin slurry to finally bond the spring rolls.
Tear the spring roll, wrap it in the way shown in the figure, and finally apply it with a brush or handkerchief to the edge.
Pour the oil into the pot that has not been used for spring rolls. When it is hot, it will be put into spring rolls when it is hot, and it can be fished out when it is fried to golden.
Remember to add salt during the spring roll filling process. The oil temperature of the fried spring rolls should not be too high, so that the small bubbles around the spring rolls are in the best condition, and the hot oil splashes and hurts.