「素食」只有在春天才能吃上几次的荠菜春卷 |【Vegan】You Can ONLY Have This in Spring

每年春天我都喜欢用荠菜来做炸春卷，荠菜是春天非常鲜美的时令野菜，赏味期极短，有种独特的香气，而且本身也特别鲜美，用它搭配香干和一些菌菇做春卷馅料特别棒，吃一口就会感觉春天来了

Ingredients/材料：
春卷皮 适量 Spring Roll Skin/Wrapper
荠菜 1大把 One Handful of Shepherd's Purse (Can be substituted with other green vegetables)
牛肝菌 1个或杏鲍菇 One Porcini Mushroom or King Oyster Mushroom
香菇 2朵 Two Shiitake Mushroom
卷心菜 2片 Two Slices of Cabbage
厚香干 2块 2 Seasoned Firm Tofu
红萝卜丝 适量 Some Shredded Carrot
绿豆芽 适量 Mung Bean Sprouts
豌豆苗 适量 Pea Sprouts

调味料/Seasonings：
生抽、香油、盐、胡椒粉、熟芝麻
soy sauce, sesame oil, salt, white pepper powder, cooked sesame

蘸料/Dipping Sauce：
米醋1小匙、柠檬汁1大匙、枫糖浆2小匙、生抽1大匙、香油1小匙、小米辣1个、香菜1株、姜泥适量
1 tsp rice vinegar, 1 tbsp lemon juice, 2 tsp maple syrup, 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tabasco pepper, 1 coriander, some ginger paste

椒盐粉：炒香的辣椒节、花椒、芝麻打碎后加盐混合即可
Pepper and salt powder: stir-fried pepper, Sichuan peppercorn, and sesame seeds.
Crush them ,then add salt and mix.

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My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

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