Spring rolls

1. Add garlic to a wok and stir fry until fragrant. Add shredded meat and stir fry.

2. Add Chinese cabbage and stir fry for 2 minutes, then add salt, chicken essence, yellow wine, and pepper.

3. Use wet starch hook again for later use.

4. Unfold the skin of Spring rolls and put it into the stuffing core.

5. Then pack it up again.

6. Fry the wrapped Spring rolls in a pan with low heat until both sides are golden.

7. The finished product is taken out of the pot.