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~~~
