Cool-skin vegetable rolls
By VicentaLakin
We sell cold-skin stalls here, which, in addition to getting you cold-skinned strips mixed with sauce, we can roll you with a roll of cold-skinned rolls in a food bag, and we can eat while walking, without a bowl of chopsticks. I'll cook it myself, just like others. I don't put sauce in it, with pickles and ketchup. I'll take it with me. I made it myself. 500 grams of flour made about 20 skins, most of it for my family。
Recipe Recommendations
- cold rice noodles 3 photos
- cucumber 100 grams
- shredded radish and pickles 50 grams
- gluten 50 grams
- ham sausage 70 grams
- soybean sprouts 100 grams
- fried meat sauce 2 tablespoons
- shallots 30 grams
- salty and fresh
- mix
- ten minutes
- simple
Steps for Cool-skin vegetable rolls
1
Get ready for cold skin。
2
The soybean sprouts are cooked to dry, cucumbers and ham intestines are cut, the face is sliced and onions are washed clean。
3
A cold skin on the board。
4
First put cucumber and ham intestines。
5
And put it in ripe soybean sprouts。
6
Add a few bumps。
7
Put it in the radish pickles。
8
I'll put it in fried sauce and onions。
9
Get the skin up。
10
Cut it in two。Cool-skin vegetable rolls Make Tips
1. You must use Liangpi made that day; overnight Liangpi will crack when you roll it up. 2. If you like spicy food, you can add some chili sauce to make it more appetizing.