Ingredient
- 2 glutinous corn, 2 American corn, 30 gr black fungus, 200 gr fresh tofu, coriander, perilla
- Mushroom seasoning
- Raw vegetables, lettuce
- Vegetarian fish sauce
Perform
Step 1: prepare
Peel the corn, remove the beard, then grate. Chopped fresh tofu. Pickled mushrooms bloom, wash and cut into small pieces. Perilla, coriander washed and cut into small pieces.
Add the black fungus, tofu, persimmon, and coriander with the corn. Season with seasoning and pepper. Mix everything to taste. Do not add sugar because the corn is already sweet.
Step 2:
When you use rice paper to roll, use a yellow type or use rice paper rolls, when fried, it will have a beautiful golden color. Ladle the filling onto the rice paper and roll as usual or roll the spring rolls.
Step 3:
Put the oil pan on the stove and fry the spring rolls. When you first put the spring rolls in, don’t let the oil get too hot. When spring rolls are golden, turn on high heat and then fold them out so as not to absorb much oil. Take out the basket lined with paper to absorb the oil and arrange it vertically so that the spring rolls are clear of oil and do not overlap like when lying around.
