In the practice of Vietnamese spring rolls, many people like to eat pasta in life, especially northerners. I believe everyone will not be unfamiliar with spring rolls. Many people like to eat spring rolls, and there are many ways to do it. Next, I will bring you the practice of Vietnamese spring rolls.

The practice of Vietnamese spring rolls 1 First of all, the materials used in Vietnamese spring rolls

cabbage

Dutch cucumber

carrot

Purple cabbage

Lettuce; lettuce

Red and yellow sweet pepper

shrimp

gumbo

Cherry tomato

Vietnamese spring roll skin

Plum sauce

Second, the practice of Vietnamese spring rolls.

Step 1: Wash Dutch cucumber, carrot, purple cabbage, cabbage, lettuce and red and yellow bell pepper, and shred them separately for later use.

Step 2, wash the shrimp, and pick off the shrimp line with a toothpick at the joint of the second and third sections of the shrimp tail.

Step 3: Wash the okra and the shrimps without shrimp line separately, cook them in a boiling water pot and put them in ice water for later use.

Step 4, shell the cooked shrimp and peel the shrimp skin for later use.

Step 5, remove the okra from the ice water, wash the cherry tomatoes and Dutch cucumbers, and slice them separately for later use.

Step 6: Take a round pot with a diameter larger than that of Vietnamese spring rolls, pour in warm water of about 60 degrees, put in Vietnamese spring rolls and soak for about 5 seconds (the container can also be changed into a pot with a little depth).

Step 7: Spread the soft Vietnamese spring roll skin flat on the chopping board, and put the shredded lettuce, shredded cabbage, shredded cucumber, shredded carrot, shredded red and yellow persimmon pepper, shrimp and other ingredients in the middle. Note: the top ingredients are placed on the bottom ingredients, which makes Vietnamese spring rolls more beautiful.

Step 8: Fold the Vietnamese spring roll skins on the left and right sides in half, wrap the ingredients on both sides, then wrap the lower spring roll skins around the bottom ingredients, then pick up the upper spring roll skins, stack the upper ingredients on the bottom ingredients, and finally pad the edges of the spring roll skins on the bottom.

Step 9, with plum sauce, Vietnamese spring rolls are finished!

The practice of Vietnamese spring rolls II. The practice of spring rolls in Fu Bao

I. List of ingredients

Epidermal material

Spring rolls 12 sheets

50 grams of cress

Internal packing

Mung bean 100g

Corn kernels100g

Bacon 120g

Pork120g

Salt 2g

Crushed black pepper 3g

Fresh juice 4 drops

Salad oil 5g

Second, the production steps

Step 1: Boil green beans and corn kernels in boiling water for 2-3 minutes, and drain the water for later use. Pick up the celery after it is slightly scalded. It is best to use celery. Celery has thick roots and is not easy to tie spring rolls.

Step two, pour a little oil into the pot. When the oil is hot, stir-fry diced bacon and minced meat in a pan.

Step 3: Stir-fry until 6 o'clock, add the prepared green beans and corn kernels, stir-fry evenly, and then add seasonings such as black pepper, salt, angel fresh sauce and soy sauce. Stir-fry and let it cool for later use.

Step 4, after the stuffing cools, start making spring rolls. It is best to use a square spring roll skin for this kind of spring roll; Spraying cold water can moisten the epidermis.

Step 5, spread out the spring roll skin and dig 2 teaspoons of stuffing in the middle of the spring roll skin.

Step 6: Just pinch the diagonal corners on both sides when wrapping.

Step 7, then tie a knot with celery and cut off the excess. You can also use fine vermicelli soaked in wool instead.

Step 8: When wrapping, cover the spare spring rolls with plastic wrap and fry the wrapped spring rolls in exothermic oil until golden brown.