Vegetable rolls, called paper rolls in my hometown, are a common pasta method, similar to steamed buns, but simpler than steamed buns. It saves the process of noodle fermentation, and is also called lazy version of steamed buns. Vegetable rolls can roll many kinds of vegetables, and everyone can match dishes according to their own tastes. The most common is leek rolls. Let's share it with you.

Tools/raw materials

Flour (800g)

Leek (500g)

Vermicelli (150g)

Tofu (400g)

Methods/steps

1/7 Step by step reading

Picking leeks in advance, washing and drying, soaking vermicelli and cutting into small pieces, and keeping tender tofu for later use.

2/7

According to the number of people and the number of dishes, prepare a proper amount of flour, mix the flour with cold water, knead it into dough, and let the dough stand for a while with a basin or bowl cover first. This process woke up the noodles.

3/7

While sober up, prepare stuffing, cut leek into small pieces, cut vermicelli into small pieces, cut tofu into small pieces, put them in a pot, add cooking oil, salt, pepper powder, steamed stuffed bun and other seasonings, and stir well.

4/7

Take out a small piece of dough, knead for a while to make it as smooth as possible, and roll it into a round cake with a rolling pin. PS: It can be as thin as possible, so that the dish rolls made are more transparent.

5/7

Pour the prepared dishes into the bread, spread the whole bread as far as possible, and order more food, which will taste better.

6/7

You can roll it directly from one side to the other, but it will be slightly thicker, or you can roll it out from the middle, that is, dig a hole in the middle of the bread, then go around it from the middle and finally roll it into a circle.

7/7

Cut the rolled vegetable roll into small pieces, compact it slightly by hand, put the vegetable roll into the pot, let it burn for more than 20 minutes, and then take it out!