Shrimp and spinach rolls

Prepare the ingredients, wash the cucumber and cut it into strips, shred the red pepper and purple cabbage, remove the roots and wash the spinach, wash and cut the coriander into two sections.

Marinate the shrimps with salt and cooking wine for a while to add flavor.

Add water to the pot and bring to a boil, and cook the spinach.

Crush the spinach in a grinder. (You can do it without a grinder, just crush the spinach)

Fold spinach into flour.

Add a little boiling water to make noodles. (Add boiling water little by little, don’t add too much)

Knead the dough until smooth, wash it for 20 minutes, and divide it into several small portions.

Roll out into pancake size. (Try to roll it out as thin as possible. If it is sticky to your hands, you can add a little flour until it is no longer sticky.)

Heat the pan, add the dough and slowly heat over low heat. (If you are afraid of sticking to the pan, you can brush a thin layer of oil on the bottom of the pan.) Cover with a damp cloth so that the spinach rolls will be soft and not hard.

Add a little oil to the pan, heat it up, add shrimps and red pepper shreds, stir-fry until the shrimps are cooked, add some salt, mix well and remove from the pan.

Add cucumber strips, purple cabbage shreds, coriander segments, shrimp and pepper shreds to the spinach roll. (If possible, drizzle some Qin-style sweet and spicy sauce) Roll up and eat.

Appreciation of the finished product

Overview

Tags

Ingredients

Steps