tomato rice paper wrap | tomato spring roll
I enjoy eating tomatoes because I can eat fresh vegetables deliciously.
2 serving
Within 30 minutes
μš°μˆ˜ν‘Έλ“œ
Ingredients
  • cherry tomato
    10ea
  • rice paper
    10piece
  • Eggs
    2ea
  • Salt
    1/2ts
  • Cooking oil
    suitably
  • Spring rolls sauce
    5TS
  • onion
    1/3ea
  • Cucumber
    1/2ea
  • Sesame leaf
    5piece
Cooking Steps
STEP 1/4
Beat 2 eggs with half a pinch of salt, pour thinly into a pan covered with cooking oil, and slice thinly.
STEP 2/4
Slice eggs, perilla leaves, and onions thin and thin into equal lengths (about half the diameter of rice paper). Cut the tomatoes in half and don't use the seeds in the middle.
STEP 3/4
Boil plenty of water in a coffee pot and pour it little by little into a wide bowl. Dip and remove the rice paper for about 3 seconds, roll with plenty of vegetables, and fold both ends of the rice paper.
STEP 4/4
You can wrap it separately, but it's easy to eat if you roll it with rice paper and cut it in half diagonally. Prepare the sauce according to your preference, such as Vietnamese spring rolls and peanut sauce.
Rice paper hardens over time. Make it before you eat it, or prepare it to wrap it separately. It's good to add carrots and paprika.
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