1. Prepare the required ingredients, take the spring roll wrappers out of the refrigerator and set aside to thaw them naturally
2. Wash and mince fresh shiitake mushrooms
3. Dehull the shrimp, pick the shrimp thread, wash, and chop puree
4. Chopped coriander, stir the three together
5. Add salt one by one
6. Cooking wine
7. soy sauce
8. White pepper
9. Add 2 scoops of water in divided portions
10. Whisk the shrimp in the same direction until it is strong, set aside and let stand for 15 minutes
11. Prepare 1 spring roll wrapper and 1 pair of scissors
12. Fold the spring roll wrappers from bottom to top
13. Fold in half again from left to right
14. Use scissors to cut from top to bottom. The length is about two-thirds of the small square and the width is about 1cm. Cut out several pieces in turn.
15. When spread out, put the filling in the middle of the spring roll wrapper
16. Fold in half again from bottom to top
17. Fold the spring roll wrappers on both sides in half like clothes
18. Tuck the bottom of one piece into the other (you can stick it with a little bit of water)
19. After erecting, make the rest of the chrysanthemum cups in turn
20. Pour more oil in the pot and heat it to 70% hot. Use chopsticks in the middle and put the bottom into the oil pot first. The spring roll wrappers on the top will be scattered immediately, and then take out the chopsticks when the shape is set.
21. Low heat throughout the whole process, deep fry until golden brown, remove and drain the oil and serve
Tips:1. The spring rolls are very crispy after being fried, so they should be light when they are put on the outside
2. Use a small pot as much as possible to save fuel
3. The filling in the middle can be replaced with other foods you like
