Vietnamese rice skin 15, shrimp 30, cucumber 1.

Accessories:

2 pieces of garlic, millet pepper 1 piece, a little organic rice vinegar, a little fish sauce, a little salt and a little sugar.

Tips:

The warm water for scalding rice skin is about 50 degrees, just rinse it. Don't worry that the rice skin is still hard, it will be soft when served. If the rice skin is taken out after scalding in warm water, it will fall off and cannot be operated in the later stage.

Production steps:

1. Wash the shrimps, remove the shell and leave the meat, pick out the shrimp line with a toothpick, pour water into the pot and add onion and ginger to boil, pour the shrimps, blanch and drain for later use.

2. Pinch off the roots of mung bean teeth, wash them, blanch them with boiling water, and then take them out and drain them for later use.

3, cucumber, carrot, ham slices and other side dishes are cut into filaments in turn for use, and the basil leaves are washed for use.

4. Peel garlic with the back of a knife and cut it into small grains; Clean the millet pepper, cut it vertically, chop it, put garlic and chopped pepper into a plate, add organic rice vinegar, fish sauce, salt, sugar and a little olive oil to make a hot and sour juice.

5. Boil a pot of water, cool it to about 50 degrees, take a piece of rice skin and rinse it quickly with warm water, then take it out, put it in a flat chassis with thin oil (anti-sticking), and put the basil leaves, two shrimps, shredded cucumber, shredded carrot, shredded ham, mung bean sprouts and other side dishes in turn (basil leaves face down, shrimp and basil are in front, and other shredded vegetables are behind, so it is rolled out.

6. Fold the rice skins on the left and right sides in half in the middle, then roll the rice skins into strips, roll all the rice skins in turn, and dip them in hot and sour sauce when eating.