Delicious Ethnic Fried Spring Roll With Shiitake Powder

Cut the rice paper in half.

Soak the vermicelli in hot water, then cut into 2cm length.

Mix to make the sauce.

Add the Shiitake powder, vermicelli, minced meat, onion, and to a bowl and mix thoroughly. Once mixed, separate into 12 equal parts.

Lightly wet the rice paper with some water.

While the rice paper is still hard, place a portion of 4. on top of it, then fold it on the left and right and roll it in front. Finally, dab some water on the edge before reaching the end to secure the roll.

Repeat this 12 times.

Insert the spring rolls into the frying pan and add cold oil so that about 1/3 of the spring rolls is covered, then turn on the heat.

Slowly fry them while turning them over regularly, and once the insides are cooked, put on high heat to make the skin crispy.

Once cooked, plate it up together with your favorite vegetables.

Wrap the spring rolls in red leaf lettuce, add any vegetables you like, then dip it in the sauce and enjoy.