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1. Soak the vermicelli in warm water to soften
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2. Wash the leeks and dry them until they don’t drip. Cut into small pieces
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3.
Bring 1 tablespoon of oil to a boil in a hot pan, turn down the heat, and pour in two and a half eggs (the remaining half is used for brushing and sealing)
Swipe the egg liquid with chopsticks until the egg becomes small and cooked
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4.
1. Add 4 tablespoons of oil to the leeks, mix well, try to coat each slice of leeks with oil, so that it is not easy to get water
2. Pick up the vermicelli, drain the water, and cut into small sections
3. Combine egg cubes, dried shrimp skins (my shrimp skins are saltier, if your shrimp skins are lighter, you can add some salt) vermicelli segments, pepper
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5. Mix all the materials thoroughly
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6. The Vietnamese spring roll wrapper needs to be soaked in water to make it soft, but for easy operation, my spring roll wrapper has been watered in a basin, and when it is still a bit hard, put it on a dish with egg wash, and add two spoons of stuffing (according to your own spoon) Adjust the amount of filling to ensure that it can be wrapped) Wrap up in any way, whichever is not exposed
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7. Brush some egg liquid in the last step of wrapping, it will seal better
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8.
1. Put the pan on a low heat and fry slowly. It is recommended that the side of the wind opening should be upward first, because the steam inside will easily break the thin side and cause the filling to be exposed.
2. After one side is hard to fry, turn it over with chopsticks and continue to fry slowly
3. Fry both sides until golden brown and you can start the pan
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9. Add some chili sauce, 16 of them will be finished in one go
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Tips:The only thing to pay attention to is that when frying, it must be low fire
