春卷牛油饼 Butter Spring Roll Cracker

春卷牛油饼

好好利用做紫菜春卷脆饼剩下的一些春卷皮来做这特别的”牛油饼”, 味道真的真的不错吃耶! 最重要是简单容易就行了…热量高的小吃总让我爱不释手, 要多多喝水, 还有运动量是时候增加些啦!

春卷牛油饼

{材料} 春卷皮或是薄饼皮, 蛋白少许, 有盐牛油适量. (如果用无盐的, 就依个人口味加些许盐即可)

{调味料} 糖少许

{做法}

1. 先把大片的春卷皮涂上牛油, 然后撒些糖在上面, 把蛋白轻轻地扫上, 然后卷成细细地一条小圆形.

2. 放进冰箱大概30分钟后, 用剪刀剪成一小段一小段形状后, 热油锅以中火炸至金黄色捞起, 稍微待凉就可放进罐子里. (如果喜欢”重口味”可以再撒些许糖!)

Butter Spring Roll Cracker

{Ingredients} Spring roll pastry in proper amount, some egg white, salted butter. (If use unsalted butter, just add little salt accordingly.)

{Seasonings} Some sugar.

{Method}

1. Spread a layer of butter on top of spring roll pastry, sprinkle some sugar and brush a thin layer of egg white on top of it, and then roll it up.

2. Keep refrigerated for 30 min, use scissor shape it up, heat the fring pan and use medium heat to deep fry till golden brown color, remove and drain oil, leave to cool before storing. (If prefer strong taste, can sprinkle some icing sugar on top of it!)

做法1; method 1

做法2; method 2

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