How to make vegetarian spring rolls

Vegetarian spring rolls are also popular with many people, especially for middle-aged and elderly people. If you have high blood lipids or high blood pressure, you can eat some vegetarian spring rolls to avoid adverse effects on your health. The seasoning and fillings of vegetarian spring rolls are also relatively important. For example, it is very good to put in shiitake mushrooms. Shiitake mushrooms have a good effect of enhancing the flavor and have a relatively high nutritional value. You can also put in celery and some other ingredients.

Material

6 sheets of commercial spring roll wrappers, 4 mushrooms, 4 celery stalks, 1 teaspoon salt, 1/2 teaspoon sugar, 2 teaspoons sesame oil

practice

1. The spring roll wrappers you buy are square, but if you buy round ones, you can wrap them the same way;

2. Soak the mushrooms in clean water overnight until they swell. Wash and cut the celery into sections (4 stalks of celery means 4 strips from 1 stalk, not 4 stalks. The celery used here is relatively thick, and the amount of celery needs to be increased if water celery is used);

3. Put mushrooms and celery into a blender and crush them, then squeeze out some of the water. Don't squeeze them too dry.

4. Add salt, sugar and sesame oil and mix well. If you wrap it immediately, it won’t leak water.

5. Take a spring roll wrapper and spread the filling in one corner as shown in the picture;

6. Roll up that corner;

7. Fold the left and right sides of the spring roll wrapper toward the middle;

8. Continue to roll it up, and apply a little water at the end to help it stick. If you want to fry it, it is best to apply starch water or egg liquid;

9. Roll up to complete a green billet;

10. Heat a little more oil in a pan and put in the raw dough;

11. Fry over high heat until both sides are golden brown. Frying it in oil will be quicker and more convenient, but the finished product will be greasy.

Method 2

Material

Ingredients: 60g leek, 100g dried tofu, 60g fresh mushrooms, 180g mung bean sprouts, 300g pancakes (Fuqiang flour), seasoning: 5g white sugar, 10g wheat flour, 60g vegetable oil

practice

1. Wash and cut chives into 2-inch long pieces;

2. Rinse the dried tofu and cut into sections;

3. Soak the mushrooms until soft, remove the stems and cut into strips;

4. Rinse the mung bean sprouts and set aside;

5. Mix the mushroom shreds with a little sugar, steam for four minutes, remove and let cool;

6. Add appropriate amount of flour and water to make a slurry;

7. Spread out the pancake, add appropriate amount of chives, dried tofu shreds, silver sprouts and mushroom shreds, roll up the pancake, apply batter on the opening to seal it, and roll up the rest of the pancake in the same way;

8. Heat the pan until red, add a large amount of oil, and when the oil boils, put in the leek rolls and fry until both sides are golden brown. You can then take them out, drain the oil, and eat with the sauce.