Toon and vegetable egg rolls
Ingredients
- Toon A handful
- Eggs Four or five
- Cooked flour About 25 grams
- Cucumber One
- Carrot One
- Salt Appropriate amount
- Olive oil Appropriate amount
Steps
1. Prepare a handful of fresh toon.
2. Clean and soak.
3. Remove the old roots after cleaning.
4. After the water boils, blanch the toon.
5. Drain the blanched Chinese toon and set aside for later use.
6. Prepare four to five eggs.
7. Crack the eggs into the bowl.
8. Add appropriate amount of cornstarch.
9. Add appropriate amount of salt.
10. Then beat and stir until there are no particles.
11. Add a little olive oil to the pot. (Maifan stone pot does not use a lot of oil)
12. After heating, slowly add the egg liquid.
13. Fry over low heat until the egg skin is complete.
14. Wash and peel a cucumber.
15. Cut into shreds.
16. Wash and peel one carrot.
17. Cut into shreds as well.
18. Add toon segments, cucumber shreds, and carrot shreds to the cooled egg skin.
19. Be careful about rolling.
20. Cut the rolled vegetable rolls into small sections.
21. Load the plate.
22. Prepare the dipping sauce. According to personal preference, you can use Thai chutney, ketchup, or hot sauce. I used two kinds, tomato and mushroom hot sauce. Personally, I prefer mushroom hot sauce
