Crispy Crispy Salad Prawn Spring Roll Recipe
Spring roll skin: 15 slices, Lexirui mayonnaise: 100g, prawn meat: 200g, apple: 50g, Sydney: 50g, condensed milk: 15g, salad oil: appropriate amount, egg white (for sealing): a little,
Step 1: Shrimp shelled, opened, washed after intestines, and simmered in water for 1-2 minutes
Step 2: After picking up the shrimp, drain the water with a cloth or kitchen paper
Step 3: cut the shrimp into small pieces with a knife
Step 4: Apple and Sydney cut into granules
Step 5: add condensed milk
Step 6: add Lexirui mayonnaise
Step 7: mix the mayonnaise, condensed milk, apple, Sydney and shrimp thoroughly
Step 8: Cover with a roll of spring rolls
Step 9: Put the right amount of mayonnaise and shrimp stuffing
Step 10: roll up slowly
Step 11: When rolling to 3: 1, fold the spring rolls on both sides inward
Step 12: Slowly roll it into long strips, and seal the interface with a little egg white
Step 13: Put an appropriate amount of salad oil in the pot and heat to 70%
Step 14: Put the spring rolls in the oil pan and fry until golden brown. Use the chopsticks to keep turning the spring rolls during frying to avoid frying
Step 15: Golden color, sweet and crisp, sweet and delicious
1. Prawns are more refreshing and sweeter than small shrimps, so medium-sized prawns are used in this recipe.
2. Don’t fry the spring rolls for too long, and the appearance should be golden brown.
2. Material weight: 15 pieces.