Fried Spring rolls

Soak mushrooms in warm water, wash and drain, cut into shreds and set aside.

Wash the chives and cut them into small pieces for later use.

3. Cut lean meat into shreds, add starch and cooking wine, and mix well.

4. Heat up the oil pan and shred the meat.

5. Pour in leeks and mushrooms, stir fry them, add salt and chicken essence, stir fry them evenly, turn off the fire and cool them to become the Spring rolls filling.

6. Fill a small amount of flour with small butterflies and add an appropriate amount of water to make a thin batter.

7. Take a piece of Spring rolls skin and put a proper amount of Spring rolls sinking material on it.

8. Wrap it as shown in the picture and stick a small amount of batter on the seal to increase its stickiness.

9. Put enough oil in the pot to heat it on high fire, and then put the prepared Spring rolls into the pot and fry it on medium low fire.

10. Fry one side until golden brown and flip over to fry the other side.

11. Drain excess oil.

12. Place oil absorbing paper on the tray, load it onto the tray, let it cool, and start.