1. 500g spring roll wrappers, set aside for later use.
2. Wash all the ingredients, cut the lean meat into shreds, cut the fragrant dried into thin slices, cut the mushrooms into thin slices, peel and shred carrots, and shred cabbage.
3. Chop green onions and mince ginger.
4. Put an appropriate amount of oil in the hot pan, pour in the shredded pork and fry until the color changes, add the white onion and minced ginger and fry until fragrant.
5. Add shredded carrots and shiitake mushroom slices and stir fry for 2 minutes, then add cabbage and fragrant dried, stir fry for 1 minute, add appropriate amount of salt and 8g oyster sauce and stir fry for 1 minute.
6. Add appropriate amount of chicken essence and green onion leaves and stir fry evenly.
7. Put the fried ingredients into a bowl and set aside.
8. Take a piece of spring roll wrapper, put it on a plate, put the fried ingredients, first fold the two sides, and then roll it up from the bottom.
9. Wrap everything and put it on the plate.
10. Put 500ml of oil in the pot, heat it to 70% hot, put in the spring rolls with the joints facing down, turn to low heat and fry them, and turn them over after the spring rolls are finalized.
11. Fry the spring rolls until golden brown, pick up and drain the oil, put on a kitchen paper towel, and absorb the excess oil.
12. Figure one of the finished product.
13. Figure two of the finished product.
14. Figure three of the finished product.
Tips:1. The side dishes for the spring rolls can be added as you like.
2. The spring rolls are ready to be eaten when they are wrapped, or they can be fried and eaten according to personal preference.
3. When frying the spring rolls, remember to face down, wait for the spring rolls to be shaped, and then turn them over.
