Spring rolls are not spring rolls, but I am good at Chaoshan.

Spring rolls in Chaoshan are unique to Chaoshan area, but those in Jieyang may be different.

When I was studying in Xiamen, I saw a spring roll seller next to the Kaihe intersection station, heading for Bacheng.

It was a long time since I left home then. When I saw the word "Spring Roll" written in red on an ordinary wooden board, I was so excited that I quickly bought it to eat.

However, when I saw my aunt wrapping spring rolls for me, I suddenly realized that they were not the same spring rolls, but they had the same name, but I couldn't forget the bite in my hometown.

There is an occasional spring roll stall near my hometown, which always gives people the feeling of playing hard to get. When I let it out, I must conquer your taste and close the door occasionally to make your appetite big.

However, it is also true that the stall owner is old. When I was in high school six or seven years ago, the old man looked almost seventy years old. It was time for me to rest. I wonder if anyone has inherited his craft. It would be a pity if he didn't have this spring roll.

Let's talk about this spring roll.

Because I haven't eaten this spring roll for a long time, I can only write it down by the impression of the past and the memories left on the taste buds.

The first is the appearance of golden skin.

After some frying, the entrance is crisp, and the spring rolls with excess oil and water have been filtered and will not be too greasy.

The skin of spring rolls is the same as that of Beijing roast duck. As for the raw materials for making skins, there must be different exact proportions to form the best partner with the wrapped stuffing.

When you bite off the crispy skin and think that you can eat the rich stuffing in the skin immediately, there is a strange "film" that stops you and calms you down. This movie is a bad one.

Rot film is also a kind of bean products, which can be regarded as the brothers of yuba and yupi. The rot film is very thin, as thin as cicada's wings and almost transparent.

Although it is so thin, it can wrap a lot of things. Xiamen's spiced rolls and Chaoshan's pork are all stained with it. Immediately after frying, it becomes crispy and delicious from thin to soft.

Why does Jieyang's spring rolls need to add this rotten film between the skin and the stuffing?

Personally, I think its function is equivalent to the crisp in Shandong miscellaneous grains pancakes (it is said that some places are called hemp pages, and different places have different names).

But because it is the second layer, it is not as intense as the outer skin when frying, so the rotten film in the spring rolls is not as brittle as spiced rolls and pork, but semi-brittle and semi-flexible, which requires teeth to tear and polish to uncover the beauty contained in it.

The content of spring rolls is very rich, and there should be no less than six or seven kinds after thinking about it.

What I can remember is: green watercress, mushrooms, shrimp, water chestnut (water chestnut), lean meat and carrots. Among them, green watercress is the main material, and it is full of mung bean fragrance. At the same time, with the cooperation of other ingredients and the careful seasoning of the producers, it is only necessary to make this plain spring roll exude unparalleled charm.

If you come to Jieyang, won't you come here?