Three Fresh Spring Rolls

Name: Three Fresh Spring Rolls
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Spring roll wrapper; 80g Soaked black fungus; 80g egg; 500g Cooking oil; 5g starch; 2g salt

by The kitchen of emblica honey

5.0 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

5

I like spring rolls. Most of the local spring rolls are minced spinach and egg, or minced shepherd's purse, this time with black fungus, which is more fragrant, delicious and nutritious.
Ingredients: 600g spring roll wrapper, 600g shepherd's purse, 80g soaked black fungus, 2 eggs.
Ingredients: edible oil, salt and starch in appropriate amounts.

Ingredients

Three Fresh Spring Rolls

1. Wash the shepherd's purse, drain off the water, and chop.

2. The soaked black fungus is blanched and chopped.

3. The eggs are beaten and scrambled to prepare minced eggs.

4. Stir the cut shepherd's purse with vegetable oil and a little starch.

5. Add crushed black fungus, chopped egg, a pinch of salt and mix well.

6. Take a piece of spring roll wrapper and put an appropriate amount of stuffing on it.

7. Roll forward. Turn back left and right. Roll it forward again, it will stick to the edge with a little water.

8. Wrap the spring rolls one by one.

9. Heat oil in the pan and fry the spring rolls.

10. Fry until golden.

Tips:
Add oil to shepherd's purse, mix well and mix well with other ingredients. Add a little starch to the filling to prevent it from cracking during frying.