Guiyang Spring Rolls

Guiyang Spring Rolls

　　The reason they are called Guiyang Spring Rolls is that they are different from spring rolls in other places. In most other regions, spring rolls typically have a wheat flour wrapper and are usually filled with meat, making them an oily, meat-based dish that needs to be pan-fried or deep-fried before eating. Guiyang Spring Rolls, on the other hand, are especially popular in the summer. They are filled with vegetarian ingredients, are ready to eat as soon as they're wrapped, and have gradually become a popular summer dish in Guizhou. The preparation method for Guiyang Spring Rolls is very simple, and the ingredients are readily available and can be bought anywhere. Many people buy the ingredients themselves and make them at home. They serve as both a casual snack and a meal option for lunch or late-night eats, offering a delicious treat at home that’s also economical.

　　 Ingredients and condiments:

　　 Rice flour wrappers, cold noodles, diced pickled radish, shredded pickled mustard tuber, shredded lettuce, mung bean sprouts, celery slices, shredded kelp, cilantro pieces, chopped scallions, shredded carrots, fried soybeans, soy sauce, vinegar, MSG, sesame oil, Sichuan peppercorn oil, tomato sauce, chili sauce, sweet bean sauce, etc.

　　 To serve, spread sweet bean sauce, chili sauce, and tomato sauce in sequence on the rice flour wrapper, then add cold noodles, diced pickled radish, shredded pickled mustard tuber, shredded lettuce, mung bean sprouts, celery, shredded kelp, cilantro pieces, chopped scallions, shredded carrots, and fried soybeans. Add soy sauce, vinegar, MSG, sesame oil, and Sichuan peppercorn oil, then wrap it up into a spring roll.

　　 Flavor profile: spicy, salty, sour, fresh, crispy, fragrant, and refreshing.