Soup filled spring rolls

Cut the vermicelli into short length and soak in cold water

Dice the Chinese cabbage, add salt and rinse

Dice the mushrooms and stir-fry in oil

Drain the Chinese cabbage and stir-fry

Add salt (a small amount, the Chinese cabbage is already salty), light soy sauce, and chili powder (you can omit it if you don’t like spicy food) to taste, and finally add the vermicelli

After the vermicelli is softened, slowly pour in the watery starch until the watery starch turns into a thin paste, turn off the heat

Let the spring roll filling cool and set aside

Brush the sealing area of the spring roll wrappers with flour to prevent the spring roll wrappers from opening

Wrap it as shown in the picture. The wrapping method is very important. If you don’t wrap it well, the soup will leak out

Completed one

The wrapped spring rolls should be fried as soon as possible to prevent the soup from soaking the spring roll wrappers

Overview

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Ingredients

Steps