The spring rolls that we all love from Chinese food, which you can now prepare at home. This recipe is very tasty and easier than you think. Don't hesitate to make them soon and share with everyone.
For the dough:
Sift the flour with the cornstarch and form a volcano.
In the center, place the eggs with the salt and gradually add water until obtaining an elastic dough. Let it rest for 30 minutes.
For the filling:
Wash and disinfect all the vegetables. Cut all the vegetables into julienne and chop the onion as finely as possible, then set aside.
Prepare a slurry with the water and cornstarch. In a pan, sauté the meat, season with pepper, and set aside.
In the same pan, sauté the vegetables; as soon as they soften, add the meat, season with soy sauce and oyster sauce. Add the slurry and let cook a little longer.
Check the seasoning, add ground cinnamon and mix in. Let cool.
On a flat, lightly floured surface, roll out the dough into a square or rectangular shape about 2 millimeters thick.
Cut out circles of 9 cm in diameter and cover with a damp cloth to prevent them from drying out.
Place the filling in the dough and form the rolls, sealing them with a little water. Let them rest for 10 minutes.
Heat enough oil in a pan to cover the rolls and prepare a plate with absorbent paper.
Once the oil is hot, maintain a medium temperature to prevent the rolls from burning, fry them until golden and the dough is well cooked, then drain on absorbent paper. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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