Ingredients: 400g of wild celery, winter bamboo shoots 1 slice, 250g of pork stuffing and 300g of spring rolls.

Accessories: Jiang Mo 1 small piece, sesame oil 1 tablespoon, oyster sauce 1 tablespoon, pepper 1 tablespoon, oil and salt.

1, boil the water, and blanch the winter bamboo shoots in the pot.

2. Add seasonings such as Jiang Mo, salt, pepper and oyster sauce to the meat stuffing, stir in one direction, and then marinate.

3. Water celery is cut into fine dices.

4. Put the chopped water celery and chopped winter bamboo shoots into a container, add appropriate amount of salt and mix well.

5, then add the marinated meat stuffing, add the right amount of sesame oil, and mix well, so that the celery and the winter bamboo shoot meat stuffing are mixed.

6. Put the spring roll skin flat on a clean chopping board, and put the prepared stuffing on one end of the spring roll skin.

7. Roll up one end of the stuffing, fold it in half on both sides of the end, and then coat the other end with batter, so that the spring rolls are wrapped.

8. Put the right amount of oil in the pot. When the oil is 70% hot, put in spring rolls and fry them on medium and small fire.

9. Keep turning over in the middle until the spring rolls are fried until golden, and then take out the oil control.