Rich salad with spring roll skin and grilled vegetables
I wanted to make a galette with the remaining spring rolls skin, but when it’s grilled, it’s crispy and fragrant, so I recommend sprinkling it from above!
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients
- Arugula as much as you want to eat
- Lotus root 50g
- 1 mushroom
- 1 or 2 spring rolls skin
[French dressing] - 2 tablespoons of olive oil
- 1/2 tablespoon of white wine vinegar
- A pinch of salt
- Lemon juice (1/4 lemon)
How to make
- Add oil to a pan, grill the spring rolls skin.
- Peel the lotus root, slice it thinly, put the lotus root in a pan with oil, grill with salt and pepper. When it gets browned, put it on a plate.
- Slice the mushrooms and stir-fry in the same pan. Add a little salt, pepper and soy sauce. When it’s cooked, put it on a plate.
- Serve arugula on a plate, add grilled lotus root and mushrooms, break the spring rolls by hand, and sprinkle it.
- Enjoy with dressing!
Point
- Please put your favorite vegetables!
- Add grilled vegetables to make a higher-grade salad!
