Raw materials for making spring rolls - 500g bacon or shoulder meat with fat - 1 onion, 1 small kohlrabi, 1 carrot, 1 small bean - 10 wood ear mushrooms, 10 mushrooms (up and down according to preference) - 30g Burmese noodles - 3 eggs (should choose the chicken eggs to be greasy) - Scallions, scallions, coriander, bean sprouts - Pepper, fish sauce, seasoning, chili, garlic, lemon ... - Rice paper rolls

Simple steps to make spring rolls Step 1: Preliminary processing of raw materials - Vermicelli soaked in cold water to soften and chop. Wood ear, mushroom soaked, washed, and then chopped. - Kohlrabi, carrot, bean skin peeled, cut thin, small fibers. - Scallions, onions, onions, coriander washed, chopped. - Minced or ground pork. Step 2: Put all of the above-mentioned ingredients in a large bowl, mix well, add 1 tablespoon of cooking oil, pepper, fish sauce, seasoning and add 3 eggs to mix. Step 3: Put spring rolls down on a tray or flat tray, scoop a spoonful of filling, spread evenly into the quarter of the spring roll, then fold the two ends of the roll paper, roll tightly, do not roll too tightly. Note: If the rice paper is too dry and crunchy, soak it in a mixture of water mixed with 1 teaspoon of vinegar + 1 spoon of sugar so that the rice paper is soft and easy to wrap.

Step 3: North pan pan pour a large amount of old cooking oil, lower the heat and add to spring rolls. When spring rolls up the fragrance and has yellow cockroach wings then take out the plate. For a more crispy spring roll, squeeze a few more drops of lemon juice as soon as you add oil to the pan to fry. Step 4: Mix the standard spring rolls with the recipe of 1 tbsp of lemon juice - 1 tbsp of sugar - 1 tbsp of fish sauce - 4 tbsp of warm water, stir to dissolve, add chili and chopped garlic on the dipping sauce. The acidity - salinity - sweetness of spring rolls may increase or decrease depending on the preferences of each family.

Spring rolls are done, hot and crispy, outside the shell, spring rolls are mixed and soft, sweet from fresh meat and vegetables. Some notes when making rolls - Fried spring rolls should use freshly chopped or ground pork, should not stir-fry the meat will make the kernel fragmented, make spring rolls uncertain and not get fresh. - Do not roll the rolls too tightly when frying easily broken. - Should be fried fried spring rolls over 2 times to make even yellow and crispy.

Raw materials for making spring rolls

- 500g bacon or shoulder meat with fat

- 1 onion, 1 small kohlrabi, 1 carrot, 1 small bean

- 10 wood ear mushrooms, 10 mushrooms (up and down according to preference)

- 30g Burmese noodles

- 3 eggs (should choose the chicken eggs to be greasy)

- Scallions, scallions, coriander, bean sprouts

- Pepper, fish sauce, seasoning, chili, garlic, lemon ...

- Rice paper rolls

Step 1: Preliminary processing of raw materials

- Vermicelli soaked in cold water to soften and chop. Wood ear, mushroom soaked, washed, and then chopped.

- Kohlrabi, carrot, bean skin peeled, cut thin, small fibers.

- Scallions, onions, onions, coriander washed, chopped.

- Minced or ground pork.

Step 2: Put all of the above-mentioned ingredients in a large bowl, mix well, add 1 tablespoon of cooking oil, pepper, fish sauce, seasoning and add 3 eggs to mix.

Step 3: Put spring rolls down on a tray or flat tray, scoop a spoonful of filling, spread evenly into the quarter of the spring roll, then fold the two ends of the roll paper, roll tightly, do not roll too tightly.

Note: If the rice paper is too dry and crunchy, soak it in a mixture of water mixed with 1 teaspoon of vinegar + 1 spoon of sugar so that the rice paper is soft and easy to wrap.

Step 3: North pan pan pour a large amount of old cooking oil, lower the heat and add to spring rolls. When spring rolls up the fragrance and has yellow cockroach wings then take out the plate. For a more crispy spring roll, squeeze a few more drops of lemon juice as soon as you add oil to the pan to fry.

Step 4: Mix the standard spring rolls with the recipe of 1 tbsp of lemon juice - 1 tbsp of sugar - 1 tbsp of fish sauce - 4 tbsp of warm water, stir to dissolve, add chili and chopped garlic on the dipping sauce.

The acidity - salinity - sweetness of spring rolls may increase or decrease depending on the preferences of each family.