Soy milk spring rolls

Heat 1 tablespoon of scallion oil in a frying pan and fry the ginger. Once fragrant, add the shredded burdock root and continue frying

Once the burdock has softened, add the seasonings (A) and simmer over medium heat

Once the soup has reduced by half, thicken it with water-dissolved potato starch. Stir in sesame oil to add flavor, then transfer to a tray and let cool

Unfold the spring roll wrapper and wrap it with the cooled filling and the soy milk cheese before coating it. Cover with flour paste made from flour and water to prevent the filling from spilling out

Shape the spring rolls into round shapes and fry in oil heated to 160-170℃, drizzling oil over them until they are evenly golden brown

Once the surface is crispy, remove from the oven, stand it up and drain the oil thoroughly to create crispy spring rolls