Crispy Spring Rolls
Crispy spring rolls, crispy and fragrant. DIY bean sprouts. Confident in cleanliness and safety, no bleach.
Crispy Spring Rolls
Crispy spring rolls, crispy and fragrant. DIY bean sprouts. Confident in cleanliness and safety, no bleach.
Open in Cookpad AppSteps
- 1
Put chicken, shiitake, wood ear mushrooms, beans sprouts and egg in the mixture bowl. Seasoning with the pounded, soy sauce, fish sauce and sugar. Stir to combined.
- 2
Place the rice paper wrap on the plate, spray the water to soften. Then put the filling on it. Roll the rice paper up, then fold both sides in, roll it up until finish the rice paper.
- 3
Preheat the wok, add olive oil. Put the spring rolls, fry until turn to golden brown. Scoop up, drain and cut into bite-sized pieces for serving.
- 4
For the dipping, mix all ingredients together. Stir to combined. Serve the crispy spring rolls with vegetables and dipping. Let’s ☺️
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