Cold Vegetable Rolls

Name: Cold Vegetable Rolls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 sheets Liangpi; 100g Cucumber; 50g Shredded radish pickles; 50g Gluten; 70g Ham sausage; 100g Soy sprouts; 2 tbsp Fried meat sauce; 30g Shallots

by Butterfly-sl

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Our stall selling cold skins here can not only cut the cold skins into strips and mix them with seasonings to eat, but also roll up cold skin rolls for you, which can be carried in a food bag to eat while walking, without the need for utensils. It is really convenient and fast.
Compared to other people’s, I also make it myself. I don’t put any sauce in this cold skin roll. I use shredded pickles and fried sauce to season it. It is especially good to take it with you during a spring trip or when you go out. There is no soup in it and the cold skin won’t be powdery. . The cold skin used in this snack was made by myself. About 20 cold skins were made from 500 grams of flour, and most of them were distributed to relatives. "

Ingredients

Cold Vegetable Rolls

1. Prepare Liangpi.

2. Soybean sprouts are cooked and squeezed to dry water. Cucumber and ham sausage are shredded, gluten is cut into small pieces, and green onions are washed.

3. Spread a piece of Liangpi on the chopping board.

4. First put in the cucumber shreds and ham shreds.

5. Then add cooked soybean sprouts.

6. Add some gluten.

7. Add shredded radish and pickles and spread evenly.

8. Add croquette and shallots.

9. Roll up the Liangpi.

10. Use a knife to cut into 2 sections.

Tips:
1. Liangpi must be made on the same day, it will break when rolled overnight.

2. If you like spicy food, you can add some hot sauce to it to make it more appetizing.