Sweet Potato Seaweed Roll

Name: Sweet Potato Seaweed Roll
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Sweet potato; 1/2 slice Roasted seaweed; 20g carrot; A few Small rape; 20g cabbage; 1 pinch Rice noodles; 1/2 a spoon salt; a little Sesame sesame oil; a little Vegetable oil; A few drops Soy sauce; a little Sugar; a little White pepper; a little Cooked Sesame

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Use sweet potatoes and some leftover vegetables in the kitchen to make this "sweet potato mixed vegetable roll". Use starch-rich sweet potato mash instead of rice. Carrots, small rapeseed and cabbage are used as fillings, and the grilled seaweed for sushi is rolled up. Because it is vegetarian, the taste is very refreshing, and it will not increase the burden on the stomach and intestines. It is just right for breakfast.

Sweet potatoes can also be replaced with potatoes. The rapeseed and cabbage used can also be replaced with vegetables such as spinach and zucchini. The operation steps and seasoning are roughly the same.

Sweet Potato Seaweed Roll

1. Soak the Longkou vermicelli in a little cold water for 10 minutes. While soaking, wash and scrape the sweet potatoes, cut into thick slices and put them in a bowl.

2. Wrap the bowl with plastic wrap, put it in a microwave oven, turn on high heat for about 5 minutes, remove and press into a puree, add salt and a little sesame oil and mix well. Sweet potatoes have their own moisture. The mashed sweet potatoes heated in a microwave are relatively dry, and can also be steamed in a steamer, which is not as convenient as a microwave.

3. Wash the small rapeseed in clean water, remove the roots, tear apart the leaves one by one, blanch the water, squeeze the water, add a little sesame oil and salt, mix well and set aside.

4. Wash the carrots and cut into thin strips, and cut the cabbage into strips. Pour a little oil in a non-stick pan. Heat up the carrots and cabbage. Add soy sauce, sugar, sautéed sesame and white pepper. Stir-fry on medium heat for about 20 seconds, let cool and set aside.

5. Lay the sushi roll on the chopping board, put half a piece of roasted seaweed on top (note the direction of placement), and then spread the cold sweet potato mash on the seaweed. The mashed sweet potatoes must be left to cool, otherwise the heat will wrinkle and soften the laver, making it impossible to roll it.

6. Spread the prepared mixed vegetables on the mashed sweet potatoes and press them tightly.

7. According to the sushi rolling method, with the assistance of a rolling curtain, it is rolled into a long strip.

8. Cut off the relatively empty part at both ends, incline the middle part by 45 degrees, and cut into blocks, so that the main body is complete, and the next step is to prepare the plate.

9. Wrap the fans around the three fingers into a looser circle and place them on the colander. Heat the oil in a small pot to about 150°, fry it for a while, then lift it up, and place it on a kitchen towel to absorb the excess oil. It is easy to shape when placed on a colander.