Spring roll
Description
The recipe won't take much time. Preparation: Soak dried mushrooms and vermicelli in a small bowl with water. Roll out the dough into thin squares (or use ready-made spring roll wrappers). Prepare the ground pork. Peel the carrot and potato. 1. Drain water from mushrooms and vermicelli. Chop mushrooms and noodles with a knife or scissors. Cut carrot, potato, and onion into small pieces. Combine all ingredients in a bowl with the ground pork. Add sugar, salt, and pepper. Mix everything together with a spoon or hands. 2. Place the square dough wrappers in front of you with corners facing toward you. Put 1/2 tablespoon of filling in the center of each wrapper. Fold the spring rolls into a "envelope" shape and seal the edges. 3. Fry the potato in a deep fryer (5–10 minutes). Alternatively, fry the potato in a pan with plenty of oil until golden brown. Heat oil in a pan until boiling. Place the rolls into the hot oil. Fry for 3–5 minutes on each side until golden brown. Transfer the cooked rolls onto a paper towel to remove excess oil. Serve spring rolls on lettuce leaves and garnish with carrot. Serve hot.