Name: Sweet Potato Seaweed Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Sweet potato; 2 sheets Seaweed; 15g cabbage; 20g Small rape; 15g carrot; 20g Rice noodles; a little salt; 1 tablespoon sesame oil; 1 tablespoon Vegetable oil; 1/2 a spoon Soy sauce; a little Sugar; a little Stir-fried white sesame; a little pepper; A few drops Red oil

Sweet Potato Seaweed Roll

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Combine it with the scattered ingredients left at home and put in a variety of vegetables. The taste and nutrition are very rich."

Sweet Potato Seaweed Roll

1. Soak the vermicelli in a little cold water for 10 minutes, drain and set aside. Wash the sweet potatoes, scrape the skin and cut into thick slices

2. Put it in the microwave on high heat for about 5 minutes, remove and press into a puree, add salt and a little sesame oil, mix well

3. Wash the small rapeseed, blanch and drain, add a little sesame oil and salt, mix well, set aside

4. Heat oil in a pan, add shredded carrots and cabbage, add soy sauce, sugar, sautéed sesame and white pepper, stir fry for about 20 seconds, set aside

5. Spread half of the sweet potato mash on the seaweed

6. Spread the fried mixed vegetables on the mashed sweet potato

7. Roll up according to the sushi roll method

8. Cut off both ends, the middle part is inclined at 45 degrees, and cut into pieces

9. Wrap the fans in a circle around your fingers and place them on the colander. Heat the oil to 150°, fry it for a while and pick it up, put it on a kitchen paper towel to absorb the excess oil