Shepherd's Purse and Pork Spring Rolls are Much Easier Than Making Dumplings

Name: Shepherd's Purse and Pork Spring Rolls are Much Easier Than Making Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g pork; 1 bag Spring roll wrapper; Small half ginger; 1 tablespoon Soy sauce; 3 tablespoons Corn flour; 2 pcs egg; 1 tablespoon Chicken Essence; 1 tablespoon salt; 2 tablespoons sesame oil

by Lily blossoms (from WeChat.)

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

My mother and I love spring rolls, and we only like to eat shepherd's purse spring rolls. We buy them at the vegetable market or supermarket every time. Occasionally, my mother’s good friend wraps them and gives them to our family. We have never wrapped them ourselves. This time First, I bought shepherd’s purse in the group buying group, and my mother bought meat and spring roll wrappers again. This is the first time to wrap spring rolls. Hahaha, my mother gave more meat and lacked the taste of shepherd’s purse, but in short it was still very good. It's delicious, thank you mom, thank you for being there!

Ingredients

350g Pork
1 bag Spring Roll Wrapper
Small half Ginger
1 tablespoon Soy Sauce
3 tablespoons Corn Flour
2 pcs Egg
1 tablespoon Chicken Essence
1 tablespoon Salt
2 tablespoons Sesame Oil

Shepherd's Purse and Pork Spring Rolls are Much Easier Than Making Dumplings

1. Pick shepherd's purse, wash it, and set aside

Shepherd's Purse and Pork Spring Rolls are Much Easier Than Making Dumplings recipe

2. The spring roll wrappers are ready-made and covered with a damp cloth

3. Boil water in a pot

4. The water is boiling, pour the shepherd's purse into a pot and blanch it

5. Rinse with cold water after blanching

6. minced

7. Wash the meat, stir into minced meat, add ginger paste (ginger paste into ginger paste) and light soy sauce

8. Squeeze the shepherd's purse out of the water

9. Bowl of cornstarch

10. The squeezed vegetables are added to the minced meat

11. Adjusted water starch

12. Add eggs

13. Add sesame oil

14. Stir well

15. Add chicken essence, salt, and mix well

16. Uncover a spring roll wrapper, put a spoonful of filling, flatten, and roll the spring roll wrapper from bottom to top

17. Roll again

18. Fold the two sides in

19. Roll another one, and finally use your index finger to dip a little water starch on the edge of the spring roll skin, and then roll it up to wrap a spring roll.

20. Wrap all the spring rolls one by one, put the wrapped spring rolls in the refrigerator and store them in the refrigerator. When you want to eat them, take them out and fry them in an electric baking pan.