Korean Style Mixed Vegetable Rolls

Overview

My hometown is Weihai, Shandong. Due to its geographical location close to South Korea, Korean food is also spread in many corners of Weihai. When I was little, Korean food was mostly run as a family restaurant. What remains fresh in my memory is a small restaurant called Quanzhou Hall that my mother took me to. The charcoal-grilled pork belly, cold noodles and bibimbap there were all delicacies that I have never forgotten from my childhood. Mixed vegetables usually come in the form of side dishes, which means that as long as you order the main dish, you will get a free dish. Like kimchi, this side dish is the beginning of a meal, and its deliciousness directly affects your overall evaluation of the meal. The more attentive a restaurant is, the less likely it is to ignore this free side dish.

Tags

• cold dishes
• vegetarian dishes
• old man
• dinner with friends
• korean food
• autumn recipes
• lunch
• black fungus
• cabbage
• calabash
• chives
• egg
• korean hot sauce
• lemon
• mushroom
• mushrooms
• onions
• rice paper
• spinach
• sweet potato flour
• black sesame
• garlic
• red bell pepper
• salt
• sesame oil
• soy sauce
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 All ingredients

   

2. 2 Shred all ingredients.

   

3. 3 Beat the eggs with a little salt and spread into egg pancakes.

   

4. 4 Cool the egg pancakes and cut into shreds and set aside.

   

5. 5 Boil the sweet potato flour until it can be broken with chopsticks. After taking it out, add two spoons of sesame oil and one spoon of soy sauce and mix well. Set aside.

   

6. 6 Blanch the spinach, take it out, add a spoonful of sesame oil and a spoonful of soy sauce, mix well and set aside.

   

7. 7 Add a little vegetable oil to the pot, fry the onions until cooked, add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

   

8. 8 Add a little vegetable oil to the pot, stir-fry the cabbage, then add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

   

9. 9 Add a little vegetable oil to the pot, stir-fry the three kinds of mushrooms, take them out, add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

   

10. 10 Add a little vegetable oil to the pot, stir-fry the carrots and red bell pepper, add two spoons of sesame oil and one spoon of soy sauce, mix well and set aside.

    

11. 11 Put all the ingredients in a large basin, add five spoons of sesame oil, three spoons of soy sauce, black sesame seeds and a little white pepper, and mix gently.

    

12. 12 To prepare the sauce, dilute the Korean chili sauce slightly with water, then add a little sesame oil and mix well. If you like sweet and sour food, you can also add a little lemon juice and sugar.

    

13. 13 Take a bowl, add drinking water and squeeze in the juice of half a lemon.

    

14. 14 Soak the rice paper in water for about 5 seconds and take it out.

    

15. 15 Take out the rice paper and let it sit for a while. After the rice paper absorbs water and becomes soft, brush the sauce on it, and then place an appropriate amount of mixed vegetables in the middle of the rice paper.

    

16. 16 As shown in the picture, first roll up the upper part, then roll up the left and right sides, and finally roll up the lower part.

    

17. 17 Let’s eat!

    

18. 18 It’s so delicious~!