Shrimp and Shepherd's Purse Spring Rolls
1.
Wash the shepherd's purse and blanch it with cold water, squeeze out the water, and chop finely.
2.
Marinate the shrimp with salt and cooking wine for 10 minutes.
3.
Pork (three fats and seven lean) chop finely.
4.
Chop the shrimp finely.
5.
Put all the ingredients in a large bowl, add ginger, salt, light soy sauce, and oyster sauce and mix well to form a filling.
6.
Take a piece of spring roll wrapper and put the filling on the opposite corner.
7.
Roll up.
8.
Fold inward on both sides.
9.
Roll it up again and apply a little water on the sharp corners to stick it.
10.
Do it all.
11.
Put oil in the pan and fry the spring rolls slightly.
12.
Turn it over and fry again.
13.
Add appropriate amount of water, cover and cook until the water is dry.
14.
Fresh fragrant spring rolls.