Ingredient:
Full fat and lean pork: 500gr
Onion: 1 piece
Kohlrabi: 1 piece
Carrot: 1 piece
Wood ear: 10 pieces
Shiitake mushrooms: 10 pieces
Dried vermicelli: 300-500gr
Chicken eggs: 3 eggs
Green onions, onions, coriander, bean sprouts
Pepper, fish sauce, seasoning, chili, garlic, lemon
Ricepaper
Step 1: Prepare ingredients
Soak the vermicelli in cold water until soft and then cut into 2-3cm pieces.
Wood ear, soaked shiitake mushrooms to bloom and then chopped.
Scallions, onions, onions, coriander, washed and finely chopped.
Minced (or ground) pork
Step 2: Mix ingredients
Put the prepared ingredients in a large bowl, add 1 tablespoon of cooking oil, pepper, 1 tablespoon of fish sauce, 1 teaspoon of seasoning and 3 eggs and mix well.
Step 3: Wrap the spring rolls
Use a spoon to scoop the mixed ingredients into the rice paper to straighten it, spread it evenly on the rice paper, and then roll it up.
Note: roll just right, not too tight so that the filling doesn’t break when baking, but also don’t be too loose so that the spring rolls break.
After rolling, spread a thin layer of oil on the outside of each spring roll to prevent it from drying out when baking.
Step 4: Bake spring rolls
Turn on the Dreamer Super Heat Fryer and preheat it on PREHEAT at 180oC for 3 minutes.
Put the pre-rolled spring rolls in a baking tray and place in the oven, select TOASY mode at 180oC for 30 minutes.
Then flip the spring rolls to the other side, bake again for about 10-12 minutes to cook.
