Material:
15 sheets of ready-made spring roll skin
1 egg white for glue

Material contents:
100 grams of squid, finely chopped
100 grams of shrimp, finely chopped
100 grams of fish, snapper, finely chopped
1 tablespoon oyster sauce
1 / 4 teaspoon salt
1 / 8 teaspoon flavoring
1 teaspoon granulated sugar
1 egg, made ​​scrambled
3 stalks green onion, chopped fine
1 teaspoon sesame oil
1 tablespoon margarine for sauteing

Spices:
3 cloves garlic
1 / 4 teaspoon pepper grains

Method:
1. Contents: heat the margarine. Stir-fry ground ingredients until fragrant. Enter squid, shrimp, and snapper. Stir until it changes color. Add oyster sauce, salt, flavorings, and sugar. Mix well.
2. Add the eggs, scallions, and sesame oil. Mix well.
3. Take a piece of spring roll skin. Ben's contents. Fold and paste with egg white. Do it until the dough runs out.
4. Prepare the roasting teflon, enter 1 / 2 tablespoons margarine. Roast spring rolls while inverted until browned. Lift