Pan fried Spring rolls.

1. Prepare materials. Meat should be 3 times fat and 7 times lean for better taste.

2. Heat oil in a wok, about the amount of oil needed for one stir fry. Add Sichuan peppercorns and stir fry until fragrant. Remove the Sichuan peppercorns and turn off the heat. Add chopped scallions and fry slightly. When not hot, add the meat filling. Add soy sauce, salt, a little sugar, a little sesame powder, and 1 egg white.

3. Stir vigorously in one direction.

4. Mix flour and water into a slightly thinner batter than yogurt, used for sealing.

5. Lay a piece of Spring rolls skin, and put a proper amount of meat stuffing on it as shown in the figure.

6. Then roll it up.

7. Roll one more layer forward. Then apply a layer of batter.

8. Fold both sides in half towards the middle. Apply a little more batter.

9. Roll it up.

10. Place it with the mouth facing downwards, all done properly.

11. Heat the oil in the pan, and put the Spring rolls with the mouth closed downward.

12. Fry over low heat until one side turns yellow, then flip over and cover the middle. Repeat this process two or three times until both sides turn golden brown.