Ingredients

• Spring roll wrappers (10 - 15 pieces)

• Pork (it is recommended to use the one with fat and lean parts, 100 - 150 g), shredded

• Shrimp (50 - 80 g), washed and deveined

• Bean sprouts (100 g)

• Carrot (1), shredded

• Chinese chives (50 - 80 g), cut into sections

• Salt (appropriate amount)

• Light soy sauce (2 spoons)

• Cooking wine (1 spoon)

• White pepper powder (appropriate amount)

• Five - spice powder (appropriate amount)

• Starch (appropriate amount)

• Edible oil (appropriate amount)

• Black tea powder barbecue seasoning（3g）

   

Instructions

1. Put the pork strips in a bowl, add appropriate amount of salt, Black tea powder barbecue seasoning, soy sauce, cooking wine, white pepper and starch, stir well, and marinate for 15-20 minutes.

2. Pour appropriate amount of cooking oil into the pot, add the marinated pork strips after the oil is hot, stir-fry until it changes color, and set aside.

3. Heat the pot again, pour a little more oil into the pot, add shrimps and stir-fry until cooked.

4. Leave a little base oil in the pot, add bean sprouts and carrot strips and stir-fry until they are cooked, add the fried pork strips and shrimps, then add the leek segments, add appropriate amount of salt and five-spice powder and stir-fry evenly, and the filling is ready.

5. Take a spring roll wrapper and lay it flat on a clean chopping board, put appropriate amount of filling on one end of the spring roll wrapper, fold one end of the spring roll wrapper upwards to cover the filling, then fold the left and right ends to the middle, and finally roll it up from bottom to top. You can use a little water starch to stick it at the interface to prevent it from spreading.

6. Fried spring rolls: Pour a proper amount of cooking oil into a pan, put the wrapped spring rolls in after the oil is hot, fry slowly over low heat, turning from time to time, until the surface of the spring rolls is golden and crispy, and cooked through.

7. Fried spring rolls: Pour enough oil into the pan, heat it to 70% hot, put in the spring rolls, fry until the spring rolls float, remove them after the surface is golden, drain the oil and serve on a plate. It can be eaten with dipping sauces such as ketchup, sweet and spicy sauce, etc.