Shepherd's Purse, Winter Bamboo Shoots, and Dried Bean Curd Spring Rolls

Name: Shepherd's Purse, Winter Bamboo Shoots, and Dried Bean Curd Spring Rolls
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Foraged shepherd's purse, winter bamboo shoots, and savory dried tofu roll into crispy spring rolls, capturing the fresh, distinctive flavors of early spring in a golden, crackling wrapper.

20 minNewMedium Hot Dishes Pan-fry Savory

Instructions

1
Wash the shepherd's purse, bring water to a boil in a pot, add the shepherd's purse and blanch for one minute, then remove and cool under running water.
2
Drain the water and chop finely.
3
Shiitake mushrooms, winter bamboo shoots (blanched), and dried tofu cut into small cubes.
4
Put all the ingredients into a large bowl, crack in an egg, add oil, minced garlic, salt, light soy sauce, and oyster sauce, and mix well.
5
Place the filling on one side of the large wonton wrapper, and brush water on the other three sides.
6
Roll it up and pinch the opening tightly.
7
The small spring rolls are ready.
8
Heat oil in a frying pan and lightly fry the spring rolls until they turn slightly golden.
9
Add water up to half the height of the spring rolls, cover, and pan-fry until cooked.
10
Fresh and fragrant, with little oil, delicious.