condiments

Spring roll skin 100g shrimp 200g rice flour 1.

condiments

Broccoli, half mint, 1 handful of peanuts, 50g of leeks, 1 big pork chop, 100g of mung bean sprouts, 1 handful.

Seasoned millet, pepper, garlic, fish sauce, sugar, lemon juice and olive oil.

The practice of Vietnamese spring rolls

1. First blanch the rice noodles with boiling water and drain the water. I think Vietnamese food is quite funny. Rice noodles, rice noodles and spring rolls need not be boiled or steamed, just blanch them with boiling water.

2. Boil the fresh shrimps after peeling, and cook them in short order to keep them fresh and tender. Cut the cooked shrimp in the middle.

3. Wash and shred lettuce. I wish it were a little thicker. Boil bean sprouts in water for later use.

4. After washing mint, use kitchen paper to absorb water, only take leaves, not stems.

5. Gently place the spring roll skin bubble on a larger disk with hot water for later operation.

6. Put the half-cut shrimp on the skin of the Vietnamese spring rolls as thin as cicadas.

7. Add shredded lettuce, bean sprouts, ribs (boiled white meat can be cooked without ribs), rice flour, and sprinkle some peanuts and leek leaves on it.

8. Wrap spring rolls in your hand.