Main Ingredients

Pork

250g

Shrimp

10pcs

Taro

3pcs

Carrots

1/2pcs

Wooden Ear

50g

Vermicelli

50g

Vegetables

50g

Vietnamese Spring Roll Skin

6 sheets

Eggs

1

6 sheets

Egg

1

Side Ingredients

Oil

Moderate

Salt

Moderate

Soy sauce

Moderate

Onions

Moderate

Tomato paste

Adequate

Oil

Amount

Chicken essence

Amount

Steps

1. Peel fresh shrimp, shrimp chopped into puree, pork chopped into puree, taro cut into small dices, carrots shaved into thin julienne, fungus vermicelli chopped

2. All the ingredients are mixed together, add the soy sauce, chicken essence, salt, raw egg The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Salt to put a little less, because to use the oil to fry, the more fried the more salty

3. rice skin with warm water to wet, let it become soft

4. a spoonful of filling on the rice skin slowly rolled to one-third of the roll, the two sides of the rice skin folded in and continue to roll

5. rolled spring rolls are like this, and a little bit of deep frying

6. oil seventy percent of the heat into the spring rolls, low heat and slowly fried until the Filling cooked through, and then use a little heat to fry until golden, drain the oil with scissors cut into small sections.

7. If you can buy Vietnamese or Thai sweet chili sauce is the best, if not, with onions, soy sauce, chili sauce, ketchup, lemon juice, fish sauce is better, make a dipping sauce. Vietnamese people are wrapped in lettuce to eat spring rolls so that it is not so greasy.