1. The ginger, shallots, and garlic are beaten into a slurry. Use 3 pieces each and 2 green onions.
2. Soak the mushrooms and fungus in water. Shred and set aside, 2 taels
3. Cut cold potato and taro into shreds for later use. Dosage: one cold potato, medium size, and one taro. Medium size.
4. Fans bubble hair. 2 bundles
5. Two catties of pork belly, minced
6. Mix all the ingredients, add 3 teaspoons of wine, 3 teaspoons of salt, 2 teaspoons of soy sauce, 2 teaspoons of oil, 1 teaspoon of pepper, and a little sugar. Stir well.
7. Add the prepared Vietnamese spring roll wrappers to the well-stirred inset, and start wrapping the spring rolls. first step
8. Second step
9. third step
10. The fourth step is to smear the edges with egg liquid (one egg, beat up)
11. The fifth step, the package is over
12. Make a dish
13. Stick the spring rolls with the egg liquid, the purpose is to make the spring rolls color and crispy when they are fried.
14. Adding raw starch
15. Spread the spring rolls evenly with raw starch
16. Fry in the pan for 5-8 minutes
17. After being fried, the color is golden and you can start the pot
18. After being fried, put it on a plate, and make a bowl of sweet and sour dipping sauce.
19. This is a Vietnamese spring roll without raw starch. The outer skin is crispy, and the one with cornstarch is more crispy.
Tips:There is also the last picture that can’t be put up, it’s the dipping sauce of Vietnamese fish sauce
![Fried Milk [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/61/61e1b7027ede86c45a8b5877391d550a.jpg)
Buy on JD
Buy on Amazon