Mixed Vegetables Roll Recipe

Number of serving: 2

Preparation time: 10 minutes

Cooking time: 8 minutes

 

Ingredients:
1 piece dried soy bean skin
5 black mushroom, finely chopped
20g glass noodles (tung hoon), soak till soft, cut into 3cm length
1 carrot, remove skin and finely shredded
2 pcs hard beancurb (tau kuah), cut into strips
4 waterchestnut, finely chopped
1 stalk Chinese celery, finely chopped

Seasoning Ingredients:
teaspoon salt
teaspoon light soya sauce
teaspoon sugar
teaspoon sesame oil

Method:
Heat up a pan with oil over medium heat, stir fried mushroom until fragrant. Add in remaining ingredients and mix well. Add in seasoning and a little water, bring to boil until the sauce in pan is dried up. Remove from pan and set aside. Clean soy bean skin with wet cloth by rubbing their surface. Then cut the soy bean skin into 6 pieces equal size. Put the mixed vegetables onto a piece of dried soya bean skin and wrap. Put into hot oil and deep fry for 3 minutes or until golden brown. Drain with paper towel.
 

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