Ingredient:
- 2 tofu covers (you cut into small pieces)
- 2 small carrots, or 1 large carrot.
- 1 small cabbage
- 1 small handful of vermicelli (soak in cold water first to soften)
- 2 sprigs of finely chopped scallions
- 100 grams of mushroom
- 100 grams of black fungus (soak in warm water first to soften and bloom)
Making
Step 1: Preliminary processing
- White tofu is washed in cold water and pureed.
- Mushrooms, shiitake mushrooms are washed and thinly sliced.
- Peel carrots, wash and cut into small pieces.
- Soak vermicelli in cold water to drain.
- Steamed green beans, pounded until soft.
Step 2: Processing the filling
- Put the pan on the stove and sauté the garlic, add the black fungus, shiitake mushrooms and shredded carrots and stir-fry together. Stir-fry quickly for about 5 minutes until soft.
- Pour the stir-fry mixture on the bowl, put the pureed tofu with seaweed vermicelli and pureed beans into the bowl. Mix well and season to taste.
Step 3: Roll spring rolls and fry
- Use a spoon to scoop out a little of the filling and spread it evenly in the center of the spring rolls. Then, fold the two ends of the spring rolls and then roll the spring rolls, fix them firmly.
- Fill the pan with cooking oil so that when frying, the oil covers all the spring rolls to help them cook quickly and evenly.
Finished Products:
Nem is cooked evenly, crispy golden
