What vegetables can be rolled into spring rolls?

Spring pancakes are very different from ordinary pancakes. The first difference is in shape. Although they are both round, spring pancakes are thinner and even somewhat transparent. The second difference is in taste. Spring pancakes are generally softer in texture. The second difference is the way of eating. Spring rolls are often eaten with many dishes and there are many ways to eat them. So, what vegetables can be rolled into spring rolls? Some vegetables we are familiar with, such as potatoes, leeks, etc. are all fine.

The side dishes that are rolled up when eating spring rolls are called "hecai". When eating spring rolls, it is natural to have some vegetables with them. The so-called "Hecai" is seasonal vegetables, such as leeks, bean sprouts, dried tofu, etc., cut into shreds and either mixed or stir-fried.

If you want to mix it with other vegetables, blanch the bean sprouts in water, cook the dry vermicelli, add starch, vinegar, and black and white soy sauce to make a juice, and mix the juice with the shredded vegetables.

If you want to stir-fry, put the shredded pork, shredded egg skin, mung bean sprouts, shredded fragrant dried tofu, vermicelli, spinach or leeks into the pan and stir-fry until cooked. If you want to be more particular, you can add shredded sea cucumber, tripe, shiitake mushrooms, magnolia slices or winter bamboo shoots, or ham. This will make it more delicious and nutritious. Bring a large plate of hot and fragrant Japanese vegetables and eat them rolled in pancakes or together with spring rolls. It is also a side dish for spring rolls.

A typical way to eat Teochew spring pancakes:

Main ingredients: 36 sheets of pancake skin, 150 grams of pork, 300 grams of mung beans, 300 grams of raw garlic, 25 grams of wet shredded mushrooms, 25 grams of dried shrimps, and 750 grams of peanut oil. match

Ingredients: MSG, salt, fish sauce, Sichuan pepper powder, sugar, and flour in appropriate amounts.

step:

1. Remove the head and outer skin of the raw garlic, wash and chop it for later use. Then grind the mung beans into slices, soak them in water, remove the shells, wash them, steam them, take them out and dry them, add raw garlic, dried shrimps (chopped), mushrooms, fish sauce and MSG and mix well to make the filling.

2. Peel the pork, cut it into strips, add Sichuan pepper, sugar and salt and marinate for later use.

3. Take 1.5 sheets of thin pancake skin (half of it is used as the bottom) and place them on the board. Put 30 grams of stuffing and 5 grams of pork on it. Wrap it into a pillow shape and glue the joints with batter. Heat peanut oil in a pot. When the oil temperature reaches 60% to 70% hot, put in the spring pancakes and fry until golden brown.