How to make spring rolls or springrolls

Spring rolls, also known as spring pancakes, spring rolls, fresh spring rolls or thin pancakes, are a traditional food of Chinese folk festivals. 

They are popular throughout China, especially in the southern regions such as Jiangnan. In southern China, people eat spring rolls and sesame glutinous rice balls instead of dumplings during the Spring Festival. In addition, people in the Zhangzhou area also eat spring rolls during the Qingming Festival, and it is often served to guests along with being consumed by families. Spring rolls have a long history and evolved from ancient spring pancakes.

Ingredients:

30 sheets of spring roll wrappers 

100–200 grams of Chinese chives 

100–200 grams of bean sprouts 

500 grams of minced pork

1. Wash and cut the bean sprouts and Chinese chives into small sections.

2.  Mix the bean sprouts, Chinese chives, minced pork, salt, monosodium glutamate (MSG), pepper, flour, a small amount of soy sauce, and a little cooking oil together evenly.

3.  After mixing, let it sit for 10–20 minutes.

4.  Mix a little flour with water to make a paste, and use it to seal the spring rolls.

5.  Take a sheet of spring roll wrapper and put an appropriate amount of filling in it. First, roll up one side to cover the filling completely. Then, fold the left and right sides of the wrapper inward and continue to roll up the spring roll.

6. Finally, apply some flour paste to the edge of the wrapper, and press lightly to make it adhere tightly.

7.  After making the spring rolls, heat the oil until it reaches medium-hot, then fry the spring rolls over medium heat until both sides are golden brown.