Deep-fried spring rolls with Shii-take

Ingredients for Deep-fried spring rolls with Shii-take

Instructions for Deep-fried spring rolls with Shii-take

To prepare the Deep-fried spring rolls with Shii-take recipe, please follow these instructions:

Fill: Came up rice noodles in a large bowl and pour in plenty of boiling water over it. Wait about 5 minutes until they are soft. Guilt noodles in cold water, and cut them into 5 cm pieces. Cut the root of shii-take mushrooms and chop them roughly. Mix all the ingredients together in a bowl.

Spring rolls: cut/cut the sides of the rice paper, then there arises rice with egg and brush the squares: let this stand for a few minutes, until the rice paper is soft. Place 1 spske fill close up of one corner. Fold the paper over the filling and fold both sides toward the Center. Scroll spring rollers near. Store them in the refrigerator until they are to be used.

Completion: Pour the oil up in the wok. Heat the oil up a bit and add the 6-8 spring rolls, all the while which really screwed up the heat. FRY until they are comfortable Golden. Serve with fresh herbs, raw vegetables and chili sauce.

Chili sauce: garlic, chili and Palm sugar Came up in a mortar/Bowl, and mash until there is a homogeneous pure. Add the lime juice, fishsauceog water and let sauce stand for a minimum of 15 minutes before it is used.