The practice of spring rolls of shepherd's purse, an Anhui snack, was introduced in detail. Region: Anhui snack technology: fried shepherd's purse spring rolls consist of 750g flour, 300g pork (lean meat and fat meat), 500g shepherd's purse, 7.5g refined salt, 50g soy sauce, monosodium glutamate 1.5g, wet starch and thin batter. The characteristics of shepherd's purse spring rolls are: golden red color, crisp skin and fresh inside. Teach you how to make shepherd's purse spring rolls, shepherd's purse spring rolls. 1. Put the flour into the pot, add refined salt and 600g cold water, stir well, then add cold water (about 3.5cm beyond the dough), soak for about 10 minute, and pour out. Wash shepherd's purse, blanch with boiling water, drain and chop. 2. Put nuts (or pans) on a small fire, coat them with oil, heat them, grasp the dough with your hands, shake it constantly in your hands, and then gently rub it on the nuts to form a round dough with a diameter of about 1 1.5cm. The dough sticks to the nuts to form a thin skin, and the remaining noodles in your hands are put back. When the edge of the dough on the nut is slightly elongated, each piece weighs about 10g, so make it piece by piece, put it on a plate and cover it with a wet cloth. 3. Cut the pork into diced beans, stir-fry them in a pot, add 1350g cold water, bring them to a boil with strong fire, thicken them with wet starch, and then take them out and let them cool. Add shepherd's purse, soy sauce, monosodium glutamate and sesame oil, and mix well to make stuffing. 4. Take a piece of spring roll skin, wrap it with 20g stuffing, stick a thin batter on it by hand, wipe it around the spring roll skin, wrap it into a square flat shape, and gently press both ends with your hands (to make the seal firm) to become a green spring roll. 5. Put the pot on the fire, add rapeseed oil and heat it to 70%, then spring roll and fry for about 3 minutes. When it turns golden red, you can enjoy it. Essentials of making shepherd's purse spring rolls: rub it on the water chestnut before and after, and keep shaking it with your hands. One is to strengthen the dough, and the other is to prevent the omission of refined powder. If the dough on the water chestnut is found to have small protrusions, you can stick off the remaining dough in your hand or smooth it with your hands.