Saiyo Recipe Preparation Method

Saiyo Recipe Preparation Method

. 1 min read

Saiyo Recipe Preparation Method



  • Rice pepper (18c) :500 grams
  • Vermicelli : 100 grams
  • Sprouted green gram : 300 grams
  • Carrot : 1
  • Black mushroom : 25 grams
  • Onion :1 1/2
  • Egg :3
  • Fish sauce :1 table spoon
  • Ajinomoto :1 tea spoon
  • White pepper :1 1/2 tea sppoon
  • Chicken(or)mutton(or)prawn, crab flesh :300 grams
  • Sunflower oil :1 liter

Preparation Procedure:

  1. Clean meat, remove bone and grind. Soak vermicelli in hot water for 10 minutes and cut 2 inches in length.
  2. Soak black mushroom for 10 minutes in hot water and drain the water then grind it for 1 round.
  3. Clean and remove the skin of carrot and grind, then filter the juice.(don’t waste carrot juice you can also drink that).
  4. Chop onion. Drain the sprouted green gram. Then add carrot, onion, vermicelli, mushroom, meat, pepper, fish sauce, ajinomoto in a vessel and add pour egg.
  5. Add salt. Take a clean cloth and spread in water.
  6. Then take one large vessel add ¾ part of water and boil. When boiling dip the half side of rice paper holding in two hands.
  7. After 30 minutes dip the other side and put it in cloth.
  8. Take the mixture and put it in middle of rice paper fold the two side and roll. Do the same for remaining things.
  9. Pour oil in large pan and heat then put the rolls. Put the rolls by measure of oil in pan. Fry in light flame.
  10. This I saiyo to eat this. Clean salad leaf. Mint leaf, coriander leaf.
  11. Take one salad leaf and Place coriander leaf, put Chinese rolls in middles of mind leaf and roll the salad leaf.


Part of the womstreet editing team, Laura is from the UK and has keen interests in Business, entertainment, home, design and culture.