Spring rolls are a traditional food of Han nationality in China. Especially in Jiangsu and Zhejiang, you can eat a lot of delicious food during the Spring Festival. There is a folk proverb called "a roll is not spring", which means that spring rolls must be eaten. This is a good omen for the Spring Festival and a new starting point for the new year. In spring, everything recovers and wild vegetables in the field begin to grow. Authentic spring rolls are fried with wild vegetables and dough in the field outside. They are crispy and tender, which is a rare delicacy in spring.

Spring is a good time to eat tender leeks. The first leek is the best filling for making spring rolls. Whether it is leek meat stuffing or leek egg stuffing, the spring rolls made are the favorite foods for children and the elderly. Let me introduce the practice of ordinary spring rolls:

1. mixed filler. The first crop is tender leeks, carrots, vermicelli and eggs. Cut leek into 2mm long, carrot into short silk, scrambled eggs and soaked vermicelli into 2mm long. Add salt and spiced powder and mix well.

2. Make dough. Warm water should be used to knead the dough, and sufficient time should be used to knead the dough, so that the rolled dough can be cooked, flat and round after the spring rolls are wrapped.

Fried. Fry in medium heat for 2-3 minutes and take out. When the oil temperature reaches 70%, add spring rolls and fry them again. The fried spring rolls are golden in color and tender in the outside.

There is another way:

Shepherd's purse spring rolls

Prepare ingredients:

Two eggs, flour 200g, water 1 00g, shepherd's purse 200g, pork100g, salt 3g, chicken essence1g, and a little vegetable oil and sesame oil.

Cooking steps:

Pour water into the flour, stir it into a flocculent shape, knead it into a smooth dough by hand, take it out after 30 minutes of proofing, continue to knead it evenly, and then proofing it 10 minutes.

Peel shepherd's purse and remove yellow leaves, wash it, cut it into small pieces for later use, and beat the eggs and stir them into even egg liquid for later use.

Select the pork on the back of the neck, clean it and cut it into cubes for later use.

Pour the oil into the pot, heat it to 40% heat, and pour the egg liquid into the pot and fry it until cooked. Take out the slice for later use.

Leave oil in the bottom of the pot, stir-fry the meat, stir-fry the shepherd's purse, add salt and chicken essence, and stir-fry the eggs evenly.

Finally, add a few drops of sesame oil and stir, and you can go out of the pot.

I hope these contents are helpful to everyone.