recipes Chun Gun

Material:

• 4 shallots, finely sliced
• 50 grams of bean sprouts, remove roots
• 25 grams of spinach leaves
• 2 tablespoons soy sauce
• 2 cm ginger, grated
• 200 grams of chicken, cut into small pieces
• 100 grams of shrimp, cleaned, coarsely chopped
• 2 pieces of mushroom sioko, scalded until wilted, cut into small pieces
• 1 teaspoon corn starch, dissolved in a little water
• 1 egg, beaten off
• Salt, pepper, sugar to taste
• Spring roll skin, cooking oil to taste

How to Make Recipes Chun Gun:

1. Heat 2 tablespoons oil and saute onion until fragrant. Enter sprouts and spinach leaves. Stir, put soy sauce. Stir until blended back, lift.
2. Heat 2 tablespoons oil, saute ginger until fragrant. Add chicken and shrimp. Stir until the color changes. Enter the mushrooms, salt, pepper, sugar to taste. Cook, stirring frequently, vegetable stir maskkan no. 1. Introduce the solution of corn starch, stir well, remove from heat.
3. Take a sheet of spring roll skin, fill with batter no. 2. Roll up, folding, tape the edges with beaten egg.
4. Fry in hot oil until golden yellow taste. Remove and drain.
5. Serve.

Results: 12 pieces