You might be sickened by the sight of another steamboat and your mouth watering for something friendly and crispy.

If so, celebrity chef Sam Leong has a solution for you.

The TV personality is the director of kitchens for Tung Lok Group and a member of Singapore Airlines' International Culinary Panel.

Leong's crispy bread and vegetable rolls are simple to make and you can whip this up in minutes.

Also, it is simple enough to engage the help of the younger members of the family.

Nothing promotes family harmony than a shared project, especially if the result is both delicious and edible!

Crispy bread and vegetable roll (for two)

Ingredients

• 50g yu er (elm fungus), roughly cut, soaked
  
• 30g dried chinese black mushrooms, soaked and diced
  
• 30g water chestnut, diced
  
• 100ml water
  
• One teaspoon of vegetarian oyster sauce
  
• Salt - to taste
  
• Sugar - to taste
  
• One sheet of nori (seaweed)
  
• Two slices of square bread, crust removed and halved
  
• 480ml corn Oil
  

Garnish

• Chervil

Method of preparation

1. Stir-fry the yu er, mushrooms and water chestnuts with water and vegetarian oyster sauce.

2. Season with salt and sugar to taste.

3. Slice the nori sheet into six strips, roll up the yu er mixture in a slice of bread, wrap a nori strip around the roll and fasten the strip with some potato flour paste.

4. Repeat the same process with the remaining ingredients.

5. Deep-fry the rolls until they turn golden brown in colour.

6. Garnish the vegetable rolls with chervil and serve.

Recipe by Sam Leong