Korean Style Mixed Vegetable Rolls

Name: Korean Style Mixed Vegetable Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Rice paper; 100g Sweet potato flour; 200g cabbage; 2 capsules egg; 100g onion; 100g Red Bell Pepper; 100g Gourd Bu; 100g spinach; 50g Black Fungus; 50g Mushroom; 50g Shiitake Mushrooms; 50g Chives; 4 cloves garlic; 1/2 a piece lemon; 50g Vegetable oil; 50g sesame oil; 30g Soy sauce; 30g Korean Hot Sauce; 20g Black sesame; 10g salt; 10g White pepper

by E Open one Y eye E

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

My hometown is Weihai, Shandong. Due to the geographical location close to South Korea, Korean cuisine is also scattered in many corners of Weihai. When I was very young, Korean food was mainly operated as a family restaurant. What is still fresh in my memory is a small restaurant called "Jonju Club" that my mother took me to. The char-grilled pork belly, cold noodles and bibimbap are all delicious things that I will never forget when I was a child. The mixed vegetables usually appear in the form of side dishes, which means that as long as you order the staple food, you will be given a free dish. Like kimchi, this side dish is the beginning of a meal, and its deliciousness also directly affects your overall evaluation of the meal. And the more attentive the restaurant, the less it will ignore this "free" side dish. "

Korean Style Mixed Vegetable Rolls

1. All ingredients

Korean Style Mixed Vegetable Rolls recipe

2. Shred all the ingredients.

3. Beat the eggs with a little salt and spread them into egg pancakes.

4. Cool the egg cake and cut into shreds for later use.

5. Boil the sweet potato flour until it can be broken by chopsticks. After serving, add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

6. Blanch the spinach, add a spoonful of sesame oil and a spoonful of soy sauce, mix well and set aside.

7. Add a little vegetable oil to the pot, stir-fry the onion, add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

8. Add a little vegetable oil to the pot, stir-fry the cabbage before serving, add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

9. Add a little vegetable oil to the pot, stir-fry the three mushrooms and serve, add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

10. Add a little vegetable oil to the pot, stir-fry the carrots and red sweet peppers, then add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

11. Put all the ingredients in a large basin, add five spoons of sesame oil, three spoons of soy sauce, black sesame seeds and a little white pepper, and mix gently.

12. To prepare the sauce, dilute the Korean hot sauce slightly with water, then add a little sesame oil and mix well. If you like sweet and sour, you can also add a little lemon juice and sugar.

13. Take a bowl, add drinking water, and squeeze in half a lemon juice.

14. Soak the rice paper in water for about 5 seconds and then take it out.

15. Take out the rice paper and let it stand for a while. After the rice paper absorbs moisture and becomes soft, brush the sauce, and then take an appropriate amount of mixed vegetables to get in the middle of the rice paper.