Vegetable Grilled Spring Rolls

Leather

• 150 grams of wheat flour
• 300 ml liquid milk
• 1 egg
• 1 tbsp melted butter
• 1/2 tsp salt

Material contents

• Garlic 3 cloves chopped
• 1 carrot grated
• Bean sprouts 100 grams
• 3 eggs chicken
• Onion 1 slice
• Salt 1 tsp
• Mrica powder 1 tsp
• Mushroom broth 1/2 tsp
• Butter 2 tbsp

Stuffing Steps

• 1. Beat eggs, season with salt, mrica, mushroom broth.
• 2. Melt the butter, sauté the garlic, add the carrots, then the scallion sprouts, mix well.
• 3. Pour in the eggs, stir fry until stiff. Lift aside.

Skin Step

• 1. Mix all ingredients, mix well.
• 2. Grease a Teflon pan with oil, the first time only.
• 3. Make an omelette the size of one ladle of Vegetables.

Filling Material Step

• 1. Take 1 sheet of skin, put the shiny part below.
• 2. Fill in the size of 1.5 tbsp
• 3. Roll up, fold .

Baking Steps

• 1. Grease the grill pan with butter, set to medium heat.
• 2. Bake spring rolls each side 1 minute. (Inspired video of Chef Farah Quinn's Shrimp Spring Rolls)

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