Bean wrap rolls
Description
The bean buns are topped with seaweed and coriander, and the skin is fried golden and crispy, and the simple presentation is beautiful and delicious.
Ingredients
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Bean buns6 sheets
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Seaweed flakes1 sheet
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coriander2 stalks
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barbecue saucea pinch
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cornstarcha dash
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oila sprinkle
Steps
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Wash the bean buns and dry them with a paper towel, and prepare seaweed slices and coriander to compare the two flavors.
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Spread out the bean buns and brush them with barbecue sauce.
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A piece of seaweed can be cut into three pieces, put on the bean bun coated with sauce, leave a little space at the end, and roll it firmly to the end, and the tail will be sticky if sprinkled with too white powder, which is not easy to loosen. Another flavor is coriander, where the leaves of the coriander are picked and some of the stems are finely chopped and spread on a bean bun coated with sauce, followed by the same method as seaweed slices.
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When the bean bun roll is put into the oil pan, the seal should be pressed downward, so that it will not fall apart, and it will be fried until it is a little burnt and fragrant (because it is not a steel pot, it is a little stained in the pot)
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I finished two flavors of bean bun rolls, one cut in half, and no other dipping sauce was added, both flavors were delicious.
Tips
The bean bag should be rolled tightly so that it is not easy to loosen, and it is sticky when sprinkled with too white powder, and it is not easy to scatter.