1. Main ingredients: 300 grams of shepherd’s purse, 150 grams of pork filling, 25 spring roll skins, appropriate amount of light soy sauce, a little white pepper, 1 egg, appropriate amount of salt, a little sugar, appropriate amount of sesame oil, onion and ginger Just the right amount.

2. Wash the shepherd’s purse and pinch off the old stems.

3. After blanching, put it in cold water to cool down

4. Squeeze out the water slightly and chop into pieces for later use.

5. Add minced onion and ginger, a little sugar, appropriate amount of salt, a little white pepper, sesame oil and other seasonings to the meat filling and mix well.

6. Put the chopped shepherd’s purse into the meat filling and add an egg.

7. Mix well to form filling.

8. Take a spring roll wrapper, spread it out, and put an appropriate amount of filling on one corner.

9. Fold the bottom upward.

10. After folding both sides, pour batter on the top.

11. Finally, roll it into a small oblong package, and the spring roll is ready.

12. Wrap everything in order.

13. Heat the oil in the pot until it is 60% hot, turn to medium-low heat, add the wrapped spring rolls one by one and fry until golden brown.