1. After washing all the mushrooms, cucumbers and carrots, shred them separately; heat oil in a pan, add the mushrooms and carrots and fry until soft
2. Season with salt, stir-fry and serve, let cool and mix well with cucumber shreds, the filling is ready; add flour and water to make a spring roll paste for later use
3. Take a spring roll wrapper and place the filling in a long strip on one corner of the spring roll wrapper; fold the sharp corner upwards; fold the spring roll wrapper from the right side to the center of the filling
4. Then fold the left side of the spring roll wrapper to the center of the filling; apply spring roll paste on both sides of the sharp corner on the top; roll up slowly from the bottom to the top end
5. The green spring rolls are ready; make all the spring rolls in turn (I made 30 for this amount, and the remaining 20 are frozen in the refrigerator, and you can just fry them when you want to eat them); When the oil temperature is about 170 degrees, put in the spring rolls one by one, deep fry on medium heat until golden brown, and place on the oil filter rack to drain the excess oil
