Street food in childhood memories-----Spring rolls
Overview
Although I occasionally eat spring rolls now. For example, today I bought some spring roll wrappers, but when I talk about spring rolls, it feels like a distant and beautiful memory from my childhood. The material conditions at that time were definitely not as good as today. For children, spring rolls were a delicious and cheap snack. There was always an aunt selling spring rolls in the city park. We, the children, gathered around a big pot of vegetables and watched her. Various vegetable shreds are mixed with delicious seasonings, then rolled into spring rolls and handed to us. The sweet vinegar is poured by ourselves. The vegetables in the spring rolls must be mixed as they are sold, so as to maintain the crispness of the vegetables to the greatest extent and give you the best taste when eating. After arriving in Wuhan, I found that the spring rolls were actually deep-fried and contained meat. I was very surprised because Sichuan spring rolls are completely vegetarian and wrapped with various shredded vegetables, such as shredded carrots, shredded white radish, shredded kelp, etc. Another vegetable that is often added is stone flower, which is crunchy and I like it very much.
Tags
Ingredients
Steps
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This is dried stone flower.
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Soak in clean water around 40 degrees for 2 hours.
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Have other vegetables ready.
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Grate into silk.
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Boil the kelp shreds, take them out and let them cool.
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Remove the impurities from the soaked stone flowers and wash them again with clean water.
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Prepare the sauce.
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Pour over the vegetables and mix well.
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Prepare the spring roll wrappers, first apply some mustard on the spring rolls, then add vegetables and roll them up.
