Shepherd's purse (wild vegetable) spring rolls

Method

1. 01

   Step 1

   The wild vegetables picked from the field are very tender.

   

2. 02

   Step 2

   Wash the wild vegetables thoroughly, blanch them in hot water, let them cool, squeeze out the excess water, chop them finely, and mix them with sesame oil (wild vegetables are rather coarse and don't have much oil, so they don't taste very good).

   

3. 03

   Step 3

   Heat oil in a pan, add minced ginger, then add the meat and stir-fry briefly. Add cooking wine, white pepper powder, and salt.

   

4. 04

   Step 4

   Make egg skin

   

5. 05

   Step 5

   Chop the egg crepe, dried tofu, and shiitake mushrooms. Once the meat has cooled, add the egg crepe, dried tofu, shiitake mushrooms, and wild vegetables, mix well, and taste to check for saltiness. (I forgot to take a picture of the mixture before wrapping it up.)

   

6. 06

   Step 6

   Wrap it up and freeze it.

   

7. 07

   Step 7

   Deep fry until golden brown, or brush with oil and air fry in a fryer for a healthier option that uses less oil.

   

8. 08

   Step 8

   It smells very good