Spring rolls with edamame
This dish is an adaptation of wonton paste with edamame beans. After removing it from the oil, the key is to stand it upright to drain the oil
How to make it
1
Prepare the basic wonton filling (see separate recipe)
2
Cut the spring roll wrapper in half to make a semicircle. Place about 3-5g of filling on the semicircle with the diameter of the semicircle facing you. Roll it up from the front and seal with flour glue
3
Place in deep-frying oil heated to 160℃, drizzle with oil and fry until golden brown. Remove to a paper towel and lean against the edge to drain the oil
4
Serve in a glass and top with baby leaves to taste
Ingredients for 6 pieces
-
- Basic wonton sauce (with edamame beans)
- Approximately 20g
-
- Uses round spring roll
- 3
-
- Flour paste
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For baby leaf
- Appropriate amount
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