Name: Mustard Silver Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Several Spring roll wrapper; 1 package Mustard; 1 catty Green bean sprouts; 100g carrot; 50g Fungus; 100g Lean Pork; 35g Scallions; 1 piece egg; 1/2 teaspoon salt; 1 tbsp Cooking Wine; 1/2 teaspoon Chicken noodles; 1 tbsp sesame oil; a little Wei Ji Xian Soy Sauce (marinade); a little Salt (marinade); a little MSG (marinade); a little Sesame oil salt (marinade); a little Five spice powder salt (marinade); a little Wet starch salt (marinade)

Mustard Silver Roll

by Xiaoguo_C

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

When I was young, I would make this snack during the holidays at home. The spring roll skins my mother bought from the vegetable market were just baked, so we didn't eat it directly when we ate it without deep frying. However, there are some freshly made spring roll wrappers for apples here, but they are frozen, so the apples are fried. Although it’s a bit unhealthy, it’s really delicious~~~"

Mustard Silver Roll

1. Wash the mung bean sprouts and drain the water. Wash the carrots, fungus, and lean pork separately. Cut the green onions into sections, and beat the eggs for later use.

2. Add the lean shredded pork with the marinade, marinate for ten minutes, then add wet starch and mix well.

3. Pick up the pan, pour in some oil, and sauté the scallions white

4. Add the marinated lean pork and stir fry until fragrant

5. Add the chopped carrot shreds, wood ear shreds, and mustard greens, add 1 tablespoon of cooking wine, and stir for a while

6. Add mung bean sprouts and stir fry until the bean sprouts are slightly soft

7. Then add the remaining scallion tails, 1/2 teaspoon salt, 1/2 teaspoon chicken powder, stir fry a few times

8. Put the sesame oil out of the pan and let it cool for a while

9. Take a piece of spring roll wrapper, put an appropriate amount of vegetables on 1/3 of the spring roll wrapper

10. Then fold up once

11. The skins on both sides are folded inwards

12. And then fold forward again

13. Brush a little egg wash on the remaining 1/3 of the spring roll skin

14. Fold it once to completely seal it

15. Roll up the required spring rolls in turn

16. Pour the oil into the pan and heat it up, add the rolled spring rolls and fry them until they are golden and ready to be placed on a plate.

Tips:
1. Because the mustard is already relatively salty, there is no need to add too much salt.

2. When you roll the spring rolls, you need to sandwich the drained vegetables, otherwise the oil will splash and the skin will be cracked when the spring rolls are fried.

3. The brand of mustard tuber is different, and there may be some differences in taste, so you can also adjust it according to your own taste. The most important thing is to suit your own taste~~~