Vietnamese spring roll skin: 50 potatoes: 75 peppers: 50 carrots: 60 mushrooms: 30 shredded lean meat: 100

condiments

Vegetables: pepper: starch: oil: salt: cooking wine: sugar: right amount.

Specific steps

first step

first step

1. Vietnamese spring rolls

Second step

Second step

2. potatoes, peppers, carrots and mushrooms. Clean lean meat, filtering, and shred; 2. Add salt, cooking wine, pepper and starch for curing;

Third step

Third step

3. Wash, filter and shred carrots;

Fourth step

Fourth step

4. Wash and peel potatoes and cut them into shreds;

Step five

Step five

5. Stir-fry the shredded lean meat in the oil pan and set aside; Blanch the mushrooms in advance, cook them in salt water for 20 minutes, and shred them;

Step 6

Step 6

6. First, put shredded carrots in an oil pan and fry them.

Step 7

Step 7

7. Add shredded potatoes, shredded peppers, shredded mushrooms and shredded pork and stir fry; Add salt, cooking wine, pepper, monosodium glutamate and sugar, and turn over.

Step 8

Step 8

8. Stir well and serve;

Step 9

Step 9

9. Open the skin of Vietnamese spring rolls;

Step 10

Step 10

10. Vietnamese spring rolls are soaked in cold boiled water to soften;

Step 1 1

Step 1 1

1 1. Put the fried shredded vegetables on the skin;

Step 12

Step 12

12. Wrapped in leather;

Step 13

Step 13

13. put the plates on.

Cooking tips

1, carrots should be fried in oil first, so that their nutrition can be fully exerted. 2. Vietnamese spring rolls are soaked in cold water, quick! ! ! Otherwise, it will be too soft. 3. Add salt to the shredded pork first, stir-fry it separately and remove it for use. After the other four shredded pork are fried, pour in and mix well. This will make the shredded pork tender.