1. Prepare the required ingredients, cut the onion, cucumber, and chicken breast into strips, cut the mushrooms into small pieces, and shred the basil leaves. Then marinate the chicken breast with sesame oil, soy sauce and salt.
2. Heat the pan, pour the salad oil and stir fry the chicken breasts before adding other ingredients.
3. When the ingredients are half cooked, add salt and black pepper to the pan for later use. Use spring roll wrappers to spread out, put the vegetables on one side and slowly roll up, then squeeze both sides back to the inner joint and stick with noodle sauce.
4. Put it in a heated oil furnace at a temperature of about 150 to 170 degrees, and fry it for 4 to 5 minutes. After the oil is dried, you can add the red leaf bitter chrysanthemum to decorate.
Tips:When frying, you need to turn it over from time to time to evenly color it.
