Veggie taco rice and veggie roll | Transcription of Reppi's recipe

Boil the lettuce and cut it in half. Cut cucumbers and carrots into coarse strips. Boil the chicken fillet.

Spread the lettuce, line up the scissors, cucumbers, carrots, and crab sticks, wrap them around both ends, cut in half, and serve with sauce.

Peel the eggplant in half with a peeler, cut it into slices, put it in a bowl, wrap it, and heat it in the microwave at 600W for 3-4 minutes. Cut the tomatoes into combs. Slice the Japanese ginger into slices.

Put soy sauce, vinegar, sesame oil, sugar and salt in a bowl and mix them. Add the eggplant that has been heated, tomatoes and white sesame seeds, mix well and serve in a bowl.

Cut the lettuce into pieces that are easy to eat and chop the tomatoes. Return Koya tofu to water and cut into small pieces of about 5 mm. Cut the avocado into cubes.

Fry the minced meat into pieces, and when it turns white, add Koya tofu, ketchup Worcestershire sauce, curry powder, and salt and pepper and mix well.

Place the torn lettuce on top of the rice, sprinkle with stir fry, top with tomatoes and avocado, and sprinkle with grated cheese.