Wash and shred the mushrooms and set aside

Marinate the shredded meat with cooking wine, cornstarch and salt

Start a frying pan over high heat, stir-fry the shredded meat quickly, and set aside when it's 70-80% cooked

Start a frying pan over high heat, stir-fry the yellow sprouts until the sprouts become watery, then add the mushrooms to continue to stir-fry, and add the shredded meat when the mushrooms become shriveled and continue to stir-fry

Cover and simmer for 5 minutes. Stir fry

Cover and simmer for 5 minutes

Season with salt and chicken seasoning

Thicken thicken the water starch with a little water, turn off the heat and let it cool down to make spring roll filling

Prepare a spring roll skin, put a spoonful of filling in one-third of the way up the roll, and gently push it to form a long strip with a spoon

Fold it in the middle with the filling on the right and left sides

Push it against the filling and roll outward, sealing the skin with the filling on the end. filling to the outside of the roll, sealing dip some water to stick

High heat frying pan, until the oil is heated to 70% to 80% hot, into the spring rolls, reduce the heat, deep frying until the skin is golden brown, clip out of the paper towel on the absorbent paper towel to absorb the excess oil, that is, into