Step 1

Soak the dried shiitake mushrooms in hot water until soft, then cut them into dice.

Step 2

Cut the vegetables (carrot, cabbage, yam bean) into strips.

Step 3

Cut the spring onion into short sections.

Step 4

Soak the glass noodles in warm water until soft. Drain and cut them into two-inch lengths with scissors.

Step 5

Heat some oil in a wok. Stir-fry the meat and shrimp until fully cooked. Remove and set aside.

Step 6

Next, stir-fry the mushroom and other vegetables (except the spring onion) with the remaining oil until soft.

Step 7

Return the meat and shrimp to the wok.

Step 8

Add seasoning B.

Step 9

Stir-fry until the ingredients are thoroughly mixed,

Step 10

Finally, add the glass noodles and spring onions.

Step 11

Remove from the wok.

Step 12

Wrap the spring roll as indicated in the recipe article, or follow the step in the YouTube video.

Step 13

Heat the vegetable oil to about 180°C/355°F.

Step 14

Drop the spring rolls carefully into the oil near the surface one by one to prevent the oil from splashing.

Step 15

After the first minute, push the spring rolls around with a pair of chopsticks and flip them over from time to time to ensure even cooking.

Step 16

Deep-fried the spring rolls until golden brown.

Step 17

Remove and place them on paper towels to remove the excess oil after deep frying.