Crispy Egg Rolls

Crispy Egg Rolls

　　Ingredients: 500g fresh pork leg meat, 500g spring roll wrappers, 250g sprouted vegetables, 1kg cooked cooking oil (actual usage 250g), 5g monosodium glutamate, 150g chopped scallions, 150g eggs. Method: 1. Wash the pork and cut into small cubes, then deep-fry until crispy in oil. Add finely chopped sprouted vegetables, scallions, monosodium glutamate, and mix into a filling. 2. Wrap the filling in spring roll wrappers, roll into a cylindrical shape, and place in oil heated to 70% temperature. Deep-fry until 80% done, then remove. Beat the eggs well until frothy, brush the egg rolls with the egg mixture, and then deep-fry again until fully cooked. Features: Crispy, flaky exterior with tender interior, rich in rustic flavor.