Seasonal vegetable spring rolls

Overview

Today, we usher in the fourth solar term of the 24 solar terms in a year - the Spring Equinox. The teacher in the kindergarten online class recommended a delicacy, seasonal vegetable spring rolls. My children and I made this delicacy together. It was so delicious and nutritious. Vegetables can provide a variety of vitamins, minerals and other nutrients necessary for the human body.

Tags

• snacks
• spring recipes
• celery
• five spice powder
• garlic
• mushrooms
• onions
• peanut oil
• potatoes
• tenderloin
• wuliang pancake
• carrot
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 pieces of Wuliang pancakes, 5 stalks of celery, half a carrot, half a potato, 5 mushrooms, 200 grams of tenderloin, a little green onion, ginger and garlic.

   

2. 2 Wash the celery, blanch it in water for 1 minute, take it out and cool it, hold it dry and set aside.

   

3. 3 Cut the pancakes into squares and chop all other ingredients.

   

4. 4 Have all ingredients ready.

   

5. 5 Heat the pan and add some peanut oil, stir-fry the meat, then add the mushrooms and stir-fry until fragrant, add some soy sauce, add onions, ginger and garlic and stir-fry until fragrant.

   

6. 6 Then add carrots, potatoes, celery and 1 tablespoon of salt and stir-fry evenly.

   

7. 7 Seasonal vegetable spring rolls, the ingredients are ready, let the stuffing cool slightly before wrapping.

   

8. 8 The spring rolls are easy to wrap. The fillings are fried and pancakes are used to make the skin. There is no need to steam or fry them. They can be eaten right after rolling and are particularly delicious.

   

9. 9 Super appetizing, easy to make, nutritious and delicious.