How to make spring rolls with shredded mushrooms and radish? It's crisp and delicious. Every time you serve it, it's a second light. Spring rolls are a traditional folk food, especially in the south of the Yangtze River. Spring rolls become one of the popular snacks during the Spring Festival, just like jiaozi and jiaozi. In everyone's mind, spring rolls are an indispensable delicacy in a year. When you make a big plate, you will fry another dish when you receive guests. It is crispy on the surface and delicious inside, and it will become a hot specialty food every time it is served.

Ingredients for spring rolls of mushrooms and shredded radish: 780g of spring rolls, shredded radish 1000g, mushrooms 100g, minced meat 150g, appropriate amount of onion, appropriate amount of ginger, 2g of salt, 2 tablespoons of soy sauce and appropriate amount of vegetable oil.

The first step is to make mushroom and radish stuffing. Rub the prepared radish into thick silk. The quantity here is about1000g. Three medium-sized white radishes. Blanch the prepared shredded radish in a hot water pot for 30 seconds to eliminate the sweetness of shredded radish. After scooping water, it was too cold to squeeze water out.

Prepare mushrooms, clean them and slice them. Prepare ginger foam and onions. The dosage of shallots is casual, so it is recommended to put more favorite ones. Prepare some minced pork. Put oil in the pan, add chopped green onion and ginger and stir-fry until the color fades, then add mushrooms and stir-fry until the fragrance fades. Mushrooms and minced meat must be fried, which makes them feel safer and tastes good.

Step 2: Add the prepared shredded radish, soy sauce and salt, and the filling should not be too salty. Stir-fry the better spring rolls and bag them for cooling. The prepared spring rolls are stacked and glued together when they are made, and they must be peeled one by one. Take a piece of rolled skin and put in a proper amount of stuffing, which should not be too much, and it is easy to crack during cooking.

Then roll it forward, slightly close to the filling, and then turn it up and down. Spring rolls are all ready. Add oil to the pot, it's 70% to 80% hot, you can put one directly, and you can cook it with bubbles on the side of the pot. You can fry it first, light yellow, take it out, and fry it until golden when the oil temperature is high, so that the surface can be crispy and delicious.

Spring rolls that are fried to golden brown can be stored in the refrigerator when they are fried to golden brown at first. When serving again, you can take some and cook it crispy. Naturally, if you have enough time, you can still cook it now, and it tastes stronger.

Tip: When wrapping spring rolls, you should not wrap them too tightly or too loosely. The stuffing should not be too round, small and exquisite, and you can embroider snacks. Just have a look if you like.