Eggs are scattered in the bowl. Soak dried Lentinus edodes and dried Auricularia in warm water respectively, remove the roots after soaking, wash the precipitate, drain the water, and cut into pieces. Soak the dried vermicelli in warm water until soft, and then cut it into small pieces with the length of 1cm. Peel carrots, cut a short piece into discs, and cut the rest into pieces. Peel onion, wash and cut into pieces. Remove the roots of mung bean sprouts, wash them, drain the water, cut half of mung bean sprouts into small pieces with a length of 1cm, and keep the rest. Wash and drain lettuce and mint leaves for later use.

Take a small bowl, add chopped carrot slices, fish sauce, lemon juice, white sugar and 20ml cold boiled water, and make a flavored juice.

Put lean pork stuffing into a large bowl, add light soy sauce, add chopped green onion, mix well, and marinate for 10 minute.

Add chopped mushrooms, shredded auricularia, shredded carrots, shredded vermicelli, mung bean sprouts, and chopped egg liquid into the marinated pork stuffing, add black pepper and salt, and beat with chopsticks in the same direction until the materials are evenly mixed to form a sticky stuffing.

Take a roll of skin and spray a layer of cold boiled water evenly with a watering can (or dip your fingers in water and smear evenly).

After the spring roll skin becomes soft, take a proper amount of mixed stuffing with a spoon and put it at the middle and lower ends of the spring roll skin at 1/3. Turn up the subcutaneous end of the spring rolls at 1/3 to cover the stuffing. Then fold the spring rolls on both sides of the stuffing inward from left to right to block both ends of the stuffing. Then roll up the spring roll skin of the filling part, so that the filling is completely wrapped in the spring roll skin.

Pour oil into the wok, heat it to 60% on medium heat, hold the wrapped spring rolls with chopsticks, put them into the oil pan along the edge of the wok, and stir-fry the spring rolls from time to time to make them turn over in the oil and heat evenly.

Fry for about 2 minutes until the spring rolls turn golden, remove them with a strainer and drain the excess oil on a kitchen paper towel.

You can eat it alone when you eat; Can also be eaten with flavor juice; Or put spring rolls in lettuce leaves, add one or two mint leaves, roll them up, dip them in the adjusted flavor juice, and take a bite of mint flavor, which is enough to subdue your taste buds.

Is it easy? hahaha. Remember to send me some when you are ready! I hope I can help you!