Meat bean spring roll
These spring rolls are made with meat and bean paste for Chinese buns. I cut the skins of spring rolls into half the size, as the skins of spring rolls will feel heavy when I eat them.
How to make it
1
Prepare the ingredients from the meat bun (see separate recipe).
2
Cut the crust of the spring rolls in half and turn into a semicircular shape. Place 10g of the meat bun in a long, thin layer, and roll it round it into a stick-shaped stick while adding flour paste.
3
Heat the frying oil to 160-170°C and gently add it while adjusting the shape. Fry with oil so that the whole thing is evenly golden brown. If the surface is crispy, remove it and drain the oil. Cut into easy-to-eat sizes and serve on a plate. Add mustard if you like.
8 ingredients
-
- Uses a round type of spring roll
- 4 sheets
-
- Meat bun ingredients
- 80g
-
- Flour paste
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For finishing mustard
- Appropriate amount
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