Perilla Spring Rolls

Overview

Perilla is a pungent and warm-relieving traditional Chinese medicine, and fresh perilla leaves are warm in nature and pungent in taste. They have the function of dispersing and promoting Qi. They also have a pungent and spicy smell, so they are often used in dishes. The young leaves of perilla are rich in nutrients and contain protein, fat, soluble sugar, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium. Studies have found that all parts of perilla have good anti-cancer effects. For example, the oleanolic acid contained in the leaves is not only a strong natural anti-cancer agent, but also has the effect of preventing tumors. It also has anti-inflammatory, sedative, cardiotonic, diuretic, immune-enhancing, lowering blood lipids and resisting the growth of cancer cells.

Tags

• snacks
• eggplant
• oil
• perilla leaves
• pork shreds
• spring roll skin
• sugar
• vinegar
• salt

Ingredients

Steps

1. 1 My friend grew a lot of perilla. I said that I found on the Internet that perilla leaves can be used for cooking, so I gave him a handful of perilla leaves. Soak the perilla leaves in water, wash and drain.

   

2. 2 Supermarket promotes Nanxiang spring roll wrappers.

   

3. 3 Fry the eggplant, shredded pork and seasonings until cooked and let cool.

   

4. 4 Place a leaf on the peel. Put the filling.

   

5. 5 Wrap into spring roll shape 1.

   

6. 6 Wrap into spring roll shape 2.

   

7. 7 Put in the oil pan. Cook until both sides are brown.

   

8. 8 Plate.

   

9. 9 Dip in vinegar when eating.