Spring rolls with burdock and chicken breast plum meat

Wash the burdock thoroughly and use the thick part lengthwise into 4 equal parts. Place it in a deep tub along with [A], pour the tub over the steamer, and cook until the burdock is soft for about 20 to 30 minutes. If there is no steamer, you can also use a pot.

Remove the chicken breast from the strewn meat and cut it into the middle to make a total of four. It is easy to remove by pressing the tip of the muscle with your fingers and placing the knife blade on top of the muscle and sliding it down smoothly.

Put the chicken breast from [2] in a bowl, add the seasonings from [B] and mix.

[1] Cut the burdock in half to make it easier to eat, and thoroughly remove the moisture with kitchen paper.

Place one chicken breast from [3], two burdock from [4], and about 5g of plum meat on the spring roll skin and wrap it. Use flour glue to paste to prevent the ingredients from leaking out.

Heat the frying oil to 160-170°C and gently add it while adjusting the spring rolls. Fry with oil so that the whole thing is evenly golden brown. If the surface is crispy, remove it and lean it on a net to drain the oil. Cut into small pieces and serve on a plate. Serve with plum meat if you like.