Spring rolls are a traditional delicacy of the Han people in my country.

Especially in Jiangsu and Zhejiang, you can eat a lot of delicious food during the Spring Festival.

There is a folk proverb called "One roll cannot make spring", which means that spring rolls must be eaten in spring. This is a good sign for the Spring Festival and a new starting point for the New Year.

In spring, everything revives, and wild vegetables in the fields begin to grow.

Authentic spring rolls are made by frying wild vegetables in the field and the dough outside.

They taste crispy and fragrant, and are tender on the outside. They are a rare delicacy in spring.

Spring is a great time to eat young leeks.

First crop leeks are the perfect filling for spring rolls.

Whether it is leek meat filling or leek egg filling, the prepared spring rolls are the favorite food of children and the elderly.

Below I will introduce how to make ordinary spring rolls: 1. Mix the fillings.

The first crop is young leeks, carrots, vermicelli and eggs.

Cut the leeks into 2 mm lengths, cut the carrots into short shreds, and cut the scrambled eggs and soaked vermicelli into 2 mm lengths.

Mix well with salt and allspice.

2. Make the dough.

Warm water should be used for kneading the dough, and the time for making the dough should be sufficient so that the rolled dough can be cooked and the spring rolls will appear in a flattened shape after being wrapped.

3. Fry.

Fry over medium heat for 2-3 minutes and remove.

When the oil temperature reaches 70%, add the spring rolls and fry again.

The fried spring rolls are golden in color and tender on the outside.

There is another way to make it: shepherd's purse spring rolls. Prepare ingredients: two eggs, 200 grams of flour, 100 grams of water, 200 grams of shepherd's purse, 100 grams of pork, 3 grams of salt, 1 gram of chicken essence, a little vegetable oil and sesame oil.

Cooking steps: Pour water into the flour, stir into floc, and knead it into a smooth dough with your hands. Take it out after rising for 30 minutes, continue to knead evenly, and rise for another 10 minutes.

Peel the shepherd's purse and remove the yellow leaves, clean it, cut it into small pieces and set aside. Beat the eggs and mix them into a uniform egg liquid. Set aside.

Select neck pork, clean it, cut into cubes and set aside.

Pour the oil into the pot, heat to 40%, pour the egg liquid into the pot and fry until cooked.

Take out and cut into slices for later use.

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

Finally, add a few drops of sesame oil, stir, and it's ready to serve.

Hope these contents are helpful to everyone.