Sichuan-style Fried Spring Rolls

Sichuan-style Fried Spring Rolls

　　Sichuan-style Fried Spring Rolls, deep-fried dish. Features: golden color, crispy outer layer, tender filling. Cooking method: deep-frying.

　　How to make Sichuan-style Fried Spring Rolls: S5Z

　　1. Finely slice fresh lean pork into matchstick-thin strips; wash and chop yellow chives into short sections. S5Z

　　2. Marinate the pork strips with salt, cooking wine, and starch water for flavor, then stir-fry in oil until cooked. Add yellow chives and mung bean sprouts, mix into a filling. S5Z

　　3. Mix flour with eggs, starch water, and a little salt to form a thin batter, then pour onto a pan to make thin, round wrappers. S5Z

　　4. Make a cross-shaped cut in the center of each wrapper to divide it into four sections. Place filling in each section, fold the ends inward to form a cylinder, seal the seam with egg wash, then deep-fry in vegetable oil until golden brown. S5Z

　　Key tips: The wrapper should not be too thick; ensure the seams are well sealed. S5Z