Sweet potato and seaweed rolls

Overview

Use the leftover ingredients at home and add a variety of vegetables. It is rich in taste and nutrition

Soak the vermicelli in some cold water for 10 minutes, drain and set aside. Wash the sweet potatoes, scrape the skin and cut into thick slices
Put it in the microwave on high heat for about 5 minutes, take it out and press it into a puree, add salt and a little sesame oil and mix well
Wash the rapeseed, blanch and drain, add a little sesame oil and salt and mix well, set aside
Heat oil in a pan, add thinly sliced carrots and cabbage, add soy sauce, sugar, fried sesame seeds and white pepper, stir-fry for about 20 seconds, set aside
Spread half of the sweet potato puree evenly on the seaweed
Spread the fried mixed vegetables on top of the mashed sweet potatoes
Roll it up according to the sushi rolling method
Cut off both ends, tilt the middle part at 45 degrees, and cut into pieces
Wrap the vermicelli in a circle around your fingers and place on a colander. Heat the oil to 150°, fry for a while, take it out, and put it on a kitchen towel to absorb the excess fat
Arrange on the plate and drizzle a little red oil on the vermicelli