1. Soak the day lily in advance, wash, remove the old roots, and tear them in half. Wash other materials and cut into thin filaments or thin slices.
2. Heat up the wok, pour in the oil, first add the sliced shiitake mushrooms and shredded daylily, stir fry until the shiitake mushrooms become soft.
3. Pour in shredded carrots and shredded green peppers and fry until cooked.
4. Finally, add the dried tofu and stir-fry evenly, and season with salt.
5. Prepare a flat plate, pour an appropriate amount of cold water, take a piece of Vietnamese spring roll skin, soak in the water for about 40 seconds, until it becomes soft.
6. Take out the softened spring roll wrappers and spread them on the chopping board, and put in an appropriate amount of filling.
7. Roll up. (The rolling method is the same as the general spring roll method)
8. Put it on the plate and put some red oil on it.
Tips:Soak the spring roll wrappers one by one.
Don't add some water-based seasonings when frying the fillings, such as light soy sauce, etc. The fillings must be fried dry to be delicious.
