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Spring Rolls Stuffed with Three Delicacies

Spring Rolls Stuffed with Three Delicacies


“Three threads of spring rolls.”


Main material

Material Quantity
Plain flour 150g
water 75g
salt 2g
Edible oil Appropriate amount (dumpling skins)


Material Quantity
Egg 2
Leek 150 grams
Carrot Half
salt Appropriate amount


Flavor Other
Technology Deep fried
time consuming An hour
difficulty ordinary


step 1:

First add salt to the flour and mix well. Start the bread machine and the flour mixing process. Set it to 10 minutes.

step 1

step 2:

Knead into smooth dough and place it in the bread machine. Cover and relax for 20 minutes.

step 2

step 3:

The loose dough rolls out the roll book and then uses the dumpling mould to press out the skin.

step 3

step 4:

The rolled surface is brushed with thin oil and folded together. The last surface is not brushed with oil. Just fold eight to ten sheets at a time.

step 4

step 5:

Put the oil-brushed dumpling skin into the fresh-keeping bag and roll it thin.

step 5

step 6:

Rolled dough cake steamed in a cool water pan for 10 minutes.

step 6

step 7:

Pot into cooking oil, heating, kowtow two eggs, fried into egg cakes, fried and poured on the sticky board, cut into shreds.

step 7

step 8:

Wash and drain the leek, cut it into sections, pour proper amount of oil into the pot, stir-fry the leek until it is broken, add a little salt, and let it cool.

step 8

step 9:

Cut the carrots into shreds, pour some oil into the pot, stir-fry the carrots until they are broken, add a drop of salt, and cool them.

step 9

step 10:

Steam until the crust can clearly see bubbles, the crust will be steamed, and then take advantage of the heat when uncovered one by one, cool not uncovered.

step 10

step 11:

Every one is very thin and transparent. If you don’t eat it for the time being, cover it with wet cloth.

step 11

step 12:

Take a spring roll skin and put cool stuffing on it.

step 12

step 13:

Add some water to the flour and mix it well and make a paste.

step 13

step 14:

After rolling up, put batter on the seal and wrap it up.

step 14

step 15:

Pour oil into the pan, heat it, deep-fry the spring roll, deep-fry the spring roll until golden brown, pick up the oil and serve.

step 15

step 16:

Finished product drawing.

step 16

step 17:

Finished product drawing.

step 17

step 18:

Finished product drawing.

step 18


  1. Because the amount of water absorbed by flour is different, the amount of water used may also be different, so add 2. I used a fresh-keeping film to put the dumpling skin folded together into the bag. I rolled the dough skin with a rolling stick, rolled the large and thin silk, rolled the small and thick. This can be operated according to personal preference (the advantage of using the fresh-keeping film bag is that after rolling, the fresh-keeping bag will be thrown directly without pressing the board and the thin silk).The rolling pins are oily.)