70 grams of cabbage, 50 grams of flat-tip bamboo shoots

100 grams of spring roll skin, 30 grams of vegetarian half chicken

40 grams of mushrooms

Supplementary Ingredients

Spicy oil

Small amount of oil

Frying spring rolls

1. The flat-tip bamboo shoots to the Tianmu Mountain growth of the best. First of all, the salty Tianmu Mountain flat-tipped bamboo shoots into the water to soak, soak out the salty taste after the hand to tear into thin silk, knife into an inch or so of the section.

2. Cabbage washed and shredded. Mushrooms into the water soaked hair rise after cutting into thin threads. The chicken half of the vegetarian half cut into thin threads.

3. Start the pot, add a little refined oil in the pot, respectively, into the cabbage, mushrooms, flat-tip bamboo shoots, veggie chicken wire with stir-fry, fire should be big stir-fry action should be fast, so that the fried dishes will have the dish flavor, and so on, after the cabbage is cooked and rotten thickening dripping sesame oil out of the pot and standby.

4. To fry the filling cooled, with spring roll skin wrapped into a roll with a batter seal.

5. pot, add refined oil in the pot about 500 grams or so, until the oil temperature rises to about 4 into (about 150 degrees or so), into the spring rolls have been wrapped deep-fried, until the spring rolls fried golden brown, out of the pot pot can be. Served with a dish of vinegar, depending on personal favorites, I do not like, like to eat the original flavor.