Plain diet protein rice paper with zucchini tofu eggs Vietnamese
I prepared a simple Vietnamese spring roll for your family's sake of my family
4 serving
Within 60 minutes
맘푸드
Ingredients
  • Tofu
    800g
  • Young squash
    500g
  • egg
    3ea
  • rice paper
    25ea
  • ground pepper
    suitably
  • Seasoned salt
    1/2t
  • Sesame oil
    1TS
Cooking Steps
STEP 1/12
Press down on tofu to remove moisture. Prepare 1 zucchini and 3 eggs
STEP 2/12
Roll the zucchini with a filler and add 1/2t spoon of salt and marinate it for 10 minutes. Throw away the middle shing
STEP 3/12
Beat the drained tofu by pressing it with a spatula over high heat without adding cooking oil to the frying pan
STEP 4/12
Stir-fry over high heat and drain the water completely
STEP 5/12
When the tofu is firm, pour in the egg mixture
STEP 6/12
Stir-fry quickly over high heat
STEP 7/12
Squeeze the pickled pumpkin without water, add 1 tablespoon of sesame oil, and stir-fry until it has a crunchy texture
STEP 8/12
Please prepare the tofu pumpkin in a bowl
STEP 9/12
Dip the rice paper in lukewarm water and place as much as you want
STEP 10/12
Since there's tofu in it, you can wrap it in bite-sized pieces
STEP 11/12
It's convenient to choose the sauce you want. You can eat it without sauce
STEP 12/12
Put it on a plate
Since there's egg water in tofu, stir-fry tofu until it's firm without moisture. Just stir-fry the zucchini
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