Wash and shred the zucchini and squeeze out the water. Beat the eggs with a little cooking wine and salt.
Hot the oil in the pan and fry the eggs.
Put the squeezed zucchini shreds into the scrambled eggs and stir.
Put egg and zucchini filling on the cake, and then roll it up.
Wrap everything for later use.
Pour an appropriate amount of oil into the hot pot, place the wrapped rolls in the pot, and fry over medium-low heat.
w/300/interlace/1/q/75" alt="Step 6 of Kuaishou Zucchini Egg Rolls" width="300">Fry until both sides are golden brown.
Put it out of the pan, top it with tomato sauce, and enjoy a delicious zucchini egg roll.
