Vietnam Spring rolls(yue nan chun juan )

Vietnam Spring rolls

Introduction:

Production steps:

Step 1: beat ginger, onion and garlic into mud. 3 pieces for each and 2 green onions.

Step 2: soak Lentinus edodes and Auricularia auricula in water. Shred spare, 2 liang

Step 3: cold potato, taro, medium size. medium-sized.

Step 4: Foam your hair. 2 bars

Step 5: two catties of pork, chopped

Step 6: mix all the ingredients, add 3 tsp wine, 3 tsp salt, 2 tsp soy sauce, 2 tsp oil, 1 tsp pepper and a little sugar. Stir to make it mixed evenly.

Step 7: prepare the skin of Vietnamese spring roll, add the well stirred invagination, and start wrapping spring roll. The first step

Step 8: Step 2

Step 9: Step 3

Step 10: Step 4, apply egg liquid on the edge (one egg, break up)

Step 11: Step 5, wrap up

Step 12: make a dish

Step 13: stick the spring roll with egg liquid to make it more crisp when frying.

Step 14: after adding raw starch

Step 15: spread the spring roll evenly with raw starch

Step 16: deep fry for 5-8 minutes

Step 17: the color is golden after frying, you can start the pot

Step 18: load the dish after frying, and then make a bowl of sweet and sour sauce, fragrant~~~

Step 19: This is a Vietnamese spring roll without raw starch. The skin is crispy and the one with raw powder is crispy

Materials required:

Vietnamese spring roll skin: 40 pieces

Pork: moderate

Lentinus edodes: right amount

Fans: right amount

Auricularia auricula: right amount

Sweet potato: moderate

Salt: right amount

Soy sauce: right amount

Oyster sauce: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Note: there is still one last picture that can't be put on, that is, the dip of Vietnamese fish sauce

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: spiced

Chinese PinYin : Yue Nan Chun Juan