Spring rolls with plenty of mushrooms

Heat 1 tablespoon of scallion oil in a frying pan and fry the thinly sliced ​​(A)

Once the mushrooms have softened, add the sake, Chinese soup stock, oyster sauce and pepper and stir-fry

Stir-fry to evaporate the water, then thicken with water-dissolved potato starch. Add 3 tablespoons of mushroom sauce and stir-fry, then transfer to a tray and cool

Wrap (3) in spring roll wrapper, keeping the air in

Cover with a paste made by kneading flour and water thoroughly to prevent the filling from leaking out

Heat the oil to 160-170°C, shape the spring rolls into balls and place them in. Fry while adding oil until the whole is golden brown evenly

Once the surface is crispy, remove from the oven, stand it up and drain the oil thoroughly to create crispy spring rolls