1. Prepare all materials
2. Pour 100 g rice noodles into a large bowl
3. Add 100 grams of water
4. Stir evenly with a small spoon
5. Brush thin oil on the square solid-bottomed baking pan, spoon in an appropriate amount of intestines paste (a thin layer covering the bottom is appropriate)
6. Add half of the pot of water in the wok, bring to a boil, put the baking pan into the pot
7. Cover the pot and steam on high heat for about 3 minutes, until the noodles rise and turn off the heat
8. Peel off the steamed noodles
9. Divide a rectangle from it
10. Cucumber cut out cucumber skin
11. Then cut the cucumber skin into shreds, and cut the red pepper into shreds of the same thickness
12. Place the red pepper shreds and cucumber shreds at the end of the vermicelli
13. Rolled into a cylinder
14. Repeat steps 4-12 for the remaining materials
15. Take a small bowl and pour 10 grams of Lee Kum Kee Tiancheng Yiwei Fresh Soy Sauce
16. Add 5g Lee Kum Kee Pure Fragrant Sesame Oil
17. Squeeze in 3 grams of mustard paste and stir evenly with a small spoon
18. Finally, put the vegetable rolls on a plate and top with the sauce.
