Deep Fried Sesame Seaweed Roll

酥脆紫菜卷

Ingredients 材料：

Dried seaweed, 4 sheets 紫菜 4 張
Finely shredded bamboo shoots, carrots and black fungus, ½ cup each 茭白筍絲、紅蘿蔔絲、黑木耳絲各 ½ 杯
Finely shredded cucumber, ½ cup 黃瓜絲 ½ 杯
White sesame, 1 cup 白芝麻 1 杯

Seasoning 調味料：

Salt, ½ teaspoon; white pepper, small amount 鹽 ½ 茶匙，白胡椒粉少許
Flour 2/3 cup; water ½ tablespoon 麵粉 2/3 杯，水 ½ 湯匙

Cooking Method 做法：

1. Separately blanch shredded bamboo shoots, carrots and black fungus, rinse in cold water and squeeze dry. Mix with shredded cucumber, add salt, white pepper, divide into 4 portions.  Set aside.
   茭白筍絲、紅蘿蔔絲、黑木耳絲分別用開水川燙後，即過冷水，瀝乾水份和黃瓜絲，分別拌入鹽, 白胡椒粉，分成四份備用。
2. For each sheet of seaweed, lay flat, add 1 portion each of shredded bamboo shoots, carrots and black fungus and shredded cucumber. Roll up, seal the edge with flour paste .  Sprinkle on sesame.  Deep fried for 3 minutes until sesame is golden in color.  Slice at an angle into biteable sizes.
   取紫菜一張平舖，依序舖上以上步驟處理好的茭白筍絲、紅蘿蔔絲、黑木耳絲及黃瓜絲各1份，捲成長筒形，沾麵糊, 再沾上白芝麻, 放入中溫油炸 3 分鐘，芝麻成金黃色撈起，切斜段。
3. Serve on a platter with lettuce and sliced tomatoes.
   盤底舖上生菜及蕃茄片，排盤上桌即成。