Vegetable Spring Rolls Recipe

There are many ways to wrap spring rolls. You can make vegetarian spring rolls by mainly putting some vegetables and some appropriate amounts of edible fungi in them. This will make the taste very delicious. For example, you can put in enoki mushrooms, carrots, potatoes, cabbage, etc. It is not high in calories and tastes very good. Many people prefer to eat vegetable spring rolls. The nutritional value of vegetable spring rolls is also very good, especially suitable for people with high blood lipids.

Vegetable Spring Rolls

Ingredients: oil, salt chicken powder, a pack of spring roll wrappers, carrots, potatoes, cabbage, mushrooms, ham

Steps to make vegetable spring rolls

1. Thaw the spring roll wrapper for 30 minutes and cover with a damp cloth to prevent moisture loss. Carrots, potatoes, cabbage, mushrooms, ham, all cut into shreds!

2. First, fry the shredded ham separately on medium-low heat. Then stir-fry the shredded carrots over low heat and add some salt to taste. Finally, put the mushrooms, potatoes and cabbage into the pot one by one, add appropriate amount of salt and chicken powder and stir-fry. Finally, add appropriate amount of water, cover the pot and simmer for 2 minutes. Thicken with cornstarch and water and serve!

3. Fry all the ingredients until cooked! Start making spring rolls! Arrange the materials neatly in the middle and roll them up!

4. Heat the oil in a pan, then reduce the heat and fry the spring rolls one by one until golden brown! (Tomato sauce and sour peppers go well together!)

How to make mustard spring rolls

[Ingredients]: 400g special flour, 300g egg white, 25g refined salt, 1g alum, 250g red and white radish, 250g lettuce, 500g mung bean sprouts, 500g silver vermicelli, 2g MSG, 25g soy sauce, 50g vinegar, 20g pepper powder, 50g chili powder, 10g mustard powder, 300g shredded chicken, 50g peanut kernels, 50g cooked sesame seeds, 25g Shaoxing wine, 1g pepper, 50g melted lard

【Production procedure】：

1. Make spring roll wrappers. Mix flour, egg white, refined salt, alum and water into a thin dough that is not sticky. Place a frying pan on low heat and knead the dough onto the pan to form spring roll wrappers (add a little melted lard to heat the pan when making).

2. Prepare the filling. Cut raw red and white radish and lettuce into thin strips, add mung bean sprouts blanched in boiling water, and then add cooked silver vermicelli. Add salt and MSG and mix well. Mix the cooked shredded chicken as needed and stir-fry the mustard in a pan until the moisture is dry. Grind into powder. Add vinegar to boiling water to make a paste, then add a little vegetable oil and mix well. Place a container in hot water to warm the mustard sauce. Paste, add a little vegetable oil and mix well. Place a container in hot water to warm the mustard sauce.

3. Roll and serve. Flatten a piece of dough, put in the mixed stuffing, and add a pinch of chopped kernels. After rolling up, put it on a plate, arrange it into a pattern, sprinkle with cooked sesame seeds, and pour soy sauce, vinegar, chili powder and pepper powder on it.