时间：05/16/2026 05/17/2026
地点：星海禅修中心
主讲：净真
每周一素
香炸素春卷
简介：
这是一道外酥里嫩的斋食点心，蔬菜清香融合酥脆外皮，油炸后口感层次丰富且不腻。
材料：
春卷皮 10张
胡萝卜 100克（切丝）
卷心菜 150克（切丝）
香菇 50克（切丝）
粉丝 50克（泡软切段）
生抽 1汤匙
盐 适量
白胡椒粉 适量
淀粉水 适量（封口用）
食用油 适量（用于油炸）
做法：
1.准备食材：
胡萝卜、卷心菜、香菇切丝，粉丝泡软后切段备用。
2.炒制馅料：
热锅加少量油，放入香菇丝翻炒出香味，再加入胡萝卜和卷心菜炒至稍软，加入粉丝。
3.调味拌匀：
加入生抽、盐和白胡椒粉，翻炒均匀后关火，放凉备用。
4.包制春卷：
取春卷皮，放入适量馅料，卷紧并用淀粉水封口。
5.油炸成型：
锅中加油加热至中温，放入春卷，小火炸至表面金黄酥脆，捞出沥油。
6.完成装盘：
将炸好的春卷摆盘，即可食用。
Date: 05/16/2026 05/17/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Crispy Fried Vegetarian Spring Rolls
Summary:
These crispy vegetarian spring rolls feature a fragrant vegetable filling wrapped in a golden crust, delivering a rich texture without heaviness.
Ingredients:
Spring roll wrappers 10 sheets
Carrot 100g (shredded)
Cabbage 150g (shredded)
Mushrooms 50g (shredded)
Vermicelli 50g (soaked and cut)
Soy sauce 1 tbsp
Salt to taste
White pepper powder to taste
Starch water (for sealing)
Cooking oil (for deep frying)
Instructions:
1.Prepare ingredients:
Shred the carrot, cabbage, and mushrooms. Soak the vermicelli until soft and cut into sections.
2.Cook the filling:
Heat a little oil in a pan, stir-fry mushrooms until fragrant, then add carrot and cabbage until slightly softened, followed by vermicelli.
3.Season:
Add soy sauce, salt, and white pepper powder. Stir well, then remove from heat and let cool.
4.Wrap spring rolls:
Place filling onto each wrapper, roll tightly, and seal with starch water.
5.Deep-fry:
Heat oil to medium temperature, fry the spring rolls over low heat until golden and crispy, then drain.
6.Finish and serve:
Arrange on a plate and serve hot.
