• Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
• 挖两餐匙调好的馅放到春卷皮中央。用玉米淀粉糊刷四角,将向外卷的两个对角捏在一起,手指不要松开,将向下卷的一角也拉到中央,然后将面皮朝着向上卷的一角紧紧卷起来。
• Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• 用高火给锅预热,加花生油到没过锅厚度的四分之一。加热直到一小块筛子大小的面包掉进油锅嘶嘶响后15秒内就变金黄色。(注意:热油很危险,一定要在旁看锅。)小心地将卷好的春卷贴近放入油锅中,深炸2-3分钟,或者炸至表皮金黄。用大漏勺将春卷捞出,在厨房用纸上沥干油。
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