Spring roll of wild celery

Spring blossoms, March and April are the season of vigorous growth of wild vegetables. Citizens who are tired of eating big fish and meat always think of wild vegetables on the field. In the market, they can also find the trace of wild vegetables such as shepherds purse, amaranth gray vegetables, toon and so on. This is the season in which wild vegetables are abundant. Eating more wild vegetables in spring is also good for human health. Wild celery (also known as water celery) is often a kind of wild vegetable beside the river. 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 and other contents are higher. Its high-fiber food has anti-cancer and anti-cancer effects, but also has the effect of lowering blood pressure and lipid. It is not only edible but also medicinal high-grade pollution-free herbal vegetables. Wild celery can be salad, fried food, soup, stuffing, etc. Today I want to use it as the main ingredient to wrap spring rolls. When chopping wild celery for filling, it needs to be chopped, just slice the thicker ridges vertically first, and then cut them into fines, so that the chopped celery can retain its unique flavor. We try not to use salt salting to squeeze out the water in vegetables, so as not to lose nutrients, so mixing vegetables at the same time add a little fragrant oil not only tastes more fragrant, but also can not make the vegetables soup. When the spring wind blows, do you smell the wild vegetables? At this time, the wild vegetables are the freshest. Lets enjoy the taste of spring together.