A delicious and delicious breakfast - spring rolls

Overview

A delicious breakfast that’s not too greasy—Illustrations of how to make spring rolls A delicious breakfast that’s not too greasy—Illustrations of how to make spring rolls 1 A delicious breakfast that’s not too greasy—Illustrations of how to make spring rolls 22. A delicious breakfast that’s not too greasy—Illustrations of how to make spring rolls 33. A delicious breakfast that’s not too greasy—Illustrations of how to make spring rolls 44.

Tags

• snacks
• home cooking
• balsamic vinegar
• celery
• chili oil
• dried tofu
• fried bean curd
• mushrooms
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Shred mushrooms, celery, dried tofu, and carrots and set aside.

   

2. 2 Soak the oily bean skin in warm water until soft (the color will be a little whitish) and then cut it into the required size; place shredded ingredients in the middle of the oily bean skin and sprinkle a little salt; fold both sides to the middle, roll it up, take out the folded part at the closing edge, and stuff it into the middle.

   

3. 3 Brush the frying pan with a little oil. Add the wrapped spring rolls and fry over high heat; fry over high heat until the surface bubbles, then turn to medium-low heat and fry slowly; fry until the surface is golden and the fillings are cooked through.

   

4. 4 Mix balsamic vinegar + soy sauce + chili oil into a dipping sauce and eat it with vegetarian spring rolls.