Material of spring roll skin:

flour

Eggs (of hens)

salt

water

Ground vegetable stuffing:

tableware

Eggs (of hens)

tofu

deep-fried dough stick

verdant

energy

salt

pepper

How to make spring rolls (shepherd's purse spring rolls)?

Flour, eggs, salt and water

Stir well, be sure to stir more and save half an hour.

Wash the vegetables and chop them for later use.

Wash and chop onions and ginger. If you don't like onions and ginger, you can chop a little more and fry them in oil.

Beat some eggs and mix well for later use.

Chop the fritters for later use.

Dice fresh tofu and set aside.

Heat the pan, roast tofu with oil, add salt and pepper, stir-fry for a while, add minced onion and ginger, and stir-fry until cooked.

Scramble eggs with salt

Stir-fry the vegetables with salt and pepper, pour the tofu, eggs and chopped fritters into the pot, stir-fry them together for a while, and then put them into the basin (ps: the fried vegetables are very fragrant, and the unbearable food can be used for bibimbap, which tastes good).

Pour a spoonful of batter into a hot pot, spread it evenly, heat it for a while, turn it over, take out the spring roll skin and cool it, then brand it.

Spread the skin of air-dried spring rolls flat, add appropriate amount of ground vegetable stuffing, and fold the four sides of the skin in half.

Fold the dough around as shown.

Bags are like durian banji.

This is a wrapped spring roll filled with ground vegetables. Because there are many members in the family, it is full of pots.

Brush some oil in the pot, heat it, put in the wrapped green vegetable spring rolls and bake them on both sides.