Three Delicacies Spring rolls

1. Cut off the chives after washing, and shred the carrots.

2. Cut shiitake mushrooms into shreds after soaking, scallions into sections, and vermicelli into pieces after soaking until soft.

3. Cut the shrimp slices in half, then add a little salt and ginger shreds to marinate for a while.

4. Put oil in the pot, heat it up, then add mushrooms and stir fry until fragrant.

5. Then add the carrots and stir fry until they are about dead.

6. Pour in bean sprouts, chives, and vermicelli and stir fry until they are cooked.

7. Season with a little salt, soy sauce, and oyster sauce. Finally, thicken with a little starch water and drizzle with a little sesame oil. Remove from the pot and cool for later use.

8. Brush a little oil on the surface of the dumpling wrappers, overlap five or six sheets, and roll them into thin sheets with a rolling pin.

9. Separate the dumpling wrappers one by one and set them aside.

10. Take a dumpling wrapper, coat the surface with an appropriate amount of cooled filling, and add one or two slices of shrimp.

11. Wrap the dumpling wrap around the filling and roll it up once, then fold both sides inward, and then roll it up again. (You can wrap more at once, and the semi-finished products should be separated and frozen for storage. If you want to eat them, take them out and grill them directly.).

12. Brush the wrapped Spring rolls with a layer of oil, put it into the frying net of ACA frying oven, send it into the oven and bake it at 200 ℃ for about 15 minutes until the surface is golden, and then dip it in vinegar or your favorite sauce.