Shrimp rolls with winter bamboo shoots

200 grams of cooked winter bamboo shoots. 150 grams of shrimp paste. 25g of minced cooked ham and 1 egg white. 10g of chopped green onion, 2.5g of monosodium glutamate, 10g of dried starch, 10g of Shaoxing wine, 10g of cooked lard and 1.5g of refined salt. [Production process] Chop the shrimp paste into mud, add Shaoxing wine, monosodium glutamate, cooked lard and egg white and mix well for later use. Batch winter bamboo shoots into 4 pieces with a thickness of 0.1 cm, a length of 20 cm and a width of 5 cm, each 2 pieces are horizontally built into one piece, each piece is sprinkled with 5 grams of dry starch, and 1/2 of prepared shrimp paste is placed, which is gently flattened with a knife, 5 grams of chopped green onion is placed on the left side, and 1/2 of minced ham is placed on the right side to form a slender strip, and both sides are rolled to the middle to form a desirable tube, so that the rolled tube is placed with the roll mouth facing down.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)