The practice of Sichuanwei Spring rolls

\”A few days ago, I just bought two packs when I saw the spring roll skin. I can’t help but admire the super thin skin of the masters, the crystal is as transparent, let’s take a look! I haven’t eaten it! This will come to make a spicy spring roll of Sichuan flavors. There is definitely a spicy characteristics of Sichuan flavor. The taste is smooth and tender, and I can try it at home. \” ] Ingredients details

Main ingredients

Spring roll skin



  • 100 Ken
  • Letter

  • One
  • Auxiliary materials

Chili Oil

Two spoons

Douban sauce in Qianxian County

One spoon

  • Oyster sauce One spoon
  • Salt [salt [ 123] 3 grams
  • cooking wine

  • A spoon
  • Peanut oil

  • One spoon Pallpins
  • A little [a little

  • 123]
  • Stir -fried process Half hours
  • Simple difficulty [123 ]

The practice of Chuanweichun rolls

  • 1

  • Main materials.
  • 2
    Cut the chicken legs into diced first. 【川菜】-川味春卷的做法步骤:1

  • 3
    Boil peanut oil into the pepper oil, bean paste, cooking wine, salt, oil consumption together in a wok Inside, fry for about 20 seconds and then put the prepared chicken in. 【川菜】-川味春卷的做法步骤:2

  • 4
    Chicken diced in about 3 minutes after stir -fry. There are not so much, which will cause chicken to be not tender enough. 【川菜】-川味春卷的做法步骤:3

  • 5
    Take a spring roll skin and soak it with Ganquan water for 5 seconds. 【川菜】-川味春卷的做法步骤:4

  • 6

  • Then put a piece of lettucePut in the just fried chicken diced.

  • 7

  • Fold forward forward and then fold the left and right sides, and you can complete it once.

  • 8

  • This is completed.

    Note: Do not take too long for the spring roll skin, otherwise it is easy to rot.