Wild Celery Spring Rolls

Name: Wild Celery Spring Rolls
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g Wild celery; 1 piece Winter bamboo shoots; 250g Pork filling; 300g Spring roll wrapper; 1 small piece ginger; 1 tablespoon sesame oil; 1 tablespoon Oyster sauce; 1 tsp pepper; Some Oil salt

by Scarlett

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Spring is warm and flowers bloom. March and April are the seasons for wild vegetables to grow vigorously. Urbanites who are tired of eating big fish and meat always think of wild vegetables on the field. In the market, you can also find shepherd's purse and purslane ash. There are traces of wild vegetables such as Chinese toon, this is the season when wild vegetables are abundant. Eating more wild vegetables in the spring season is also good for human health.

Wild celery (also called water celery) is a kind of wild vegetable that is often found by the riverside. Its tender stems and petioles are fresh and tender, fragrant and refreshing. Water celery is rich in a variety of vitamins and inorganic salts, of which calcium, phosphorus, iron, etc. are relatively high. Its high-fiber food has anti-cancer and anti-cancer effects, and also has the effects of lowering blood pressure and lipids. It is both edible and medicine. High-grade non-polluted herbaceous vegetables used.

Wild celery can be used in cold dressing, fried food, soup, stuffing, etc. Today I want to use it as the main ingredient for spring rolls. When cutting wild celery to make fillings, you need to chop them. Just cut the thicker ridges vertically into thin strips, and then cut them into the ends, so that the chopped celery can retain its unique flavor. We try not to salt water to squeeze out the water in the vegetables to avoid loss of nutrients. Therefore, adding some sesame oil while mixing the vegetables not only tastes more fragrant, but also prevents the vegetables from making soup.

The spring breeze has blown, have you smelled the smell of wild vegetables? The wild vegetables are the freshest at this time. Let us taste the taste of spring together.

Ingredients

400g Wild Celery
1 piece Winter Bamboo Shoots
250g Pork Filling
300g Spring Roll Wrapper
1 small piece Ginger
1 tablespoon Sesame Oil
1 tablespoon Oyster Sauce
1 tsp Pepper
Some Oil Salt

Wild Celery Spring Rolls

1. Prepare the fillings in the spring rolls: water celery, winter bamboo shoots and minced meat;

2. Boil water in the pot, put the winter bamboo shoots in the pot and blanch them;

3. Add seasonings such as minced ginger, salt, pepper and oyster sauce to the meat filling, stir in one direction and marinate;

4. Cut water celery into fine dices;

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

6. Then add the marinated meat filling, put in an appropriate amount of sesame oil; mix evenly, so that the water celery, winter bamboo shoots meat filling is mixed;

7. Spread the spring roll wrapper on a clean cutting board, and put the prepared filling on one end of the spring roll wrapper;

8. Roll up one end with fillings, fold both sides when it reaches the bottom, and then apply roux on the other end, so that the spring rolls are wrapped;

9. Put an appropriate amount of oil in the pan, and when the oil is 70% hot, add the spring rolls and fry them over a medium-to-small fire;

10. Keep turning over in the middle until the spring rolls are fried to golden brown, and then take them out to control the oil;

11. Started, let's have a glass of beer.

Tips:
1. Wild celery can be filled with leaves and stems. The bottom of the stem is thick. It can be cut into thin strips along the stem, and then cut horizontally into small pieces.
2. Add salt to the minced wild celery and add sesame oil at the same time. Mix quickly to avoid water;
3. When wrapping the spring rolls, close the mouth and stick with batter; put the spring rolls when the oil is 60 or 70% hot, and fry them until golden.