|
|
| |
|
Provided by Kao Hsiung Center, Formosa |
 Ingredients (Pic 1) |
 150g sweet potatoes
150g Chinese yams
80g asparagus
Some alfalfa sprouts
One apple, cut into strips with skin (if apple is waxed then peel the skin)
60g raisins
40g vegetarian meat floss (optional)*
20g low sugar almond powder
20g low sugar mixed cereals and beans powder
Oil
Some egg free mayonnaise
6 piece of spring roll wrappers (Pic 2), or corn tortillas, or any other flour wrappers (make sure the wrap is not too thick)
|
|
(Pic 1) |
(Pic 2) |
|
Directions |
1) Clean sweet potatoes and Chinese yams. Peel and cut into thin strips like French fries.
2) Clean asparaguses and cut into the same size as 1).
3) Cook sweet potatoes in boiling water for about 3 minutes. Add Chinese yams and cook for another minute, remove and soak into cold water (ice water even better) until cooled down. Drain and set aside.
4) In boiling water, add 2-3 drops oil, turn heat off. Put asparaguses in water for one minute, remove from pot and soak in cold (or icy) water until cooled. Drain and set aside.
5) Clean and drain alfalfa sprouts. Set aside.
|
6) Spread out a spring roll wrapper, sprinkle almond powders, mixed cereals and beans powder (Pic 3), alfalfa sprouts, sweet potatoes, Chinese yams, asparagus, apple and raisins.
|
 |
(Pic 3) |
Then add some egg free mayonnaise (Pic 4).
|
 |
(Pic 4) |
Finally spread vegetarian meat floss (Pic 5). Roll up slowly and serve.
|
 |
(Pic 5) |
|
Notes |
*Vegetarian meat floss is optional. It is just for additional flavor. It can be found in Asian markets
*If not served immediately. Wrap the roll with a plastic wrapper and store in the refrigerator to retain the water and keep the rolls fresh. |
|
|
|
|
|
Set
as Homepage 
My
Favorite 
Site Map
Quan
Yin WWW Sites 
Contact
Us