1. Cut the tofu skin into a rectangle with a width of about 8cm and a length of about 12cm;
2. Put it in a pot of boiling water and blanch until the water boils again, remove and drain the water;
3. Cut the shallots and cucumber into strips the same width as the tofu skin
4. The coriander stems are blanched until soft;
5. Spread appropriate amount of chives and cucumber on the short side of the tofu skin;
6. Roll it up and tie it with coriander stalks;
7. Serve with sweet noodle sauce for dipping.
