Category :
Tonify the Qi and remove Heat
  1. Soak in the sliced dried black fungus; soak, wash and tear out the base of the bamboo fungus, and then scald;
  2. Wash the jicama, carrot and celery and cut them in slices;
  3. Cut the beancurd skin into 8 pieces;
  4. Heat the pan/ wok with oil; sauté the black fungus, bamboo fungus, jicama, carrot and celery, and sauté with seasonings for 3 minutes;
  5. Put one tablespoon of the sautéed mix on the beancurd skin and wrap it into a spring roll;
  6. Pan-fry the spring roll until golden; garnish with Italian black truffle sauce on top to finish.
  • All For Fresh

    Vegetable Truffle Spring Roll

  • Author :
    • Ingredients

    • (Serves 3-4)
    • Italian Black Truffle Sauce 30g
    • Sliced Dried Black Fungus 10g
    • Bamboo Fungus 20g
    • Sliced Jicama 30g
    • Sliced Carrot 30g
    • Sliced Celery 30g
    • Beancurd Tofu Skin 1pc
    • Seasoning:
    • Salt ½ teaspoons
    • Sugar 1 teaspoon