Vietnamese spring roll skin, lettuce, shredded carrot, vermicelli, shredded cooked chicken, shredded onion, shredded coriander.

working methods

1, dipping sauce: fried peanuts, seafood sauce, garlic, soy sauce, sesame oil, and Chili oil if you like spicy food.

2, authentic should be fish sauce, I don't like the taste of fish sauce changing. Eat whatever you want, as long as you like.

3. Vietnamese rice paper is very thin, so it should be soaked in warm water for about 30 seconds before eating. After taking it out, put all kinds of vegetables on it, wrap the vegetables like we wrap spring rolls, and usually wrap the shrimp at the end to look good. Dip the wrapped spring rolls in the prepared dipping juice.