Vietnam Spring rolls

1. Grind ginger, scallions, and garlic into a paste. Use 3 pieces each and 2 scallions.

2. Soak shiitake mushrooms and black fungus in water and let them grow well. Cut into shreds for later use, 2 liang

3. Shredded sweet potatoes and taro for later use. Dosage: One medium sized sweet potato and one taro. medium-sized.

4. Fan soaked hair. 2 bundles

5. Two pounds of pork belly, minced

6. Mix all the ingredients and add 3 teaspoons of wine, 3 teaspoons of salt, 2 teaspoons of soy sauce, 2 teaspoons of cooking oil, 1 teaspoon of pepper, and a little sugar. Stir to make it mixed evenly.

7. Add the prepared Vietnam Spring rolls skin into the evenly stirred sink and start wrapping Spring rolls. The first step

8. Step 2

9. Step 3

10. Step 4, apply egg mixture to the edge and touch it (one egg, break it up)

Step 5, complete the package

12. Prepare a dish

13. Glue the Spring rolls with egg liquid to make the Spring rolls skin more crisp when frying.

14. Adding raw starch

15. Evenly apply raw starch to Spring rolls

16. Fry in the pot for 5-8 minutes

17. After frying, the color will be golden and you can start cooking

18. After frying, put it on a plate and make a homemade bowl of sour and sweet dipping sauce, fragrant~~~

19. This is a Vietnamese Spring rolls without raw starch. Its skin is crispy, and the one with raw starch is crispy