Crystal spring rolls

Overview

If you don’t have Vietnamese spring roll wrappers, you can use ordinary spring roll wrappers and it’s just as delicious.

Soak the day lily in advance, wash it, pick off the old roots and tear it in half. Wash other ingredients and cut into thin strips or thin slices.
Heat the wok, pour in oil, first add the shiitake mushroom slices and day lily shreds and stir-fry until the shiitake mushrooms become soft.
Add carrot shreds and green pepper shreds and stir-fry until cooked.
Finally, add the dried tofu, stir-fry evenly, and season with salt.
Prepare a flat plate, pour an appropriate amount of cold water, take a Vietnamese spring roll wrapper and soak it in the water for about 40 seconds to soften.
Take out the soft spring roll wrappers and lay them flat on a chopping board, and add an appropriate amount of fillings.
Roll up. (The rolling method is the same as that of ordinary spring rolls)
Place on a plate and drizzle with some red oil.