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Dipping material: sweet and spicy sauce

Method:

1. Wash and cut various vegetables into shreds, then blanch them in boiling water with a little salt. Cooked

2. Wash the shrimps and blanch them in boiling water

3. Prepare two plates and pour some warm water into one of them

4. Take a spring roll Soak the skin in warm water, take it out, and put it on another plate

5. Place the blanched vegetables and shrimps in the middle of the spring roll wrapper, and then roll up the spring roll wrapper

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6. When eating, add Thai sweet and spicy sauce for a unique flavor

Notes:

1. The Vietnamese or Thai spring roll wrapper itself is cooked When using, soak it in warm water to soften it. Remember not to soak it for too long. Just soak the whole spring roll wrapper in water and take it out. If it is soaked in water for a long time, the spring roll wrapper will easily become soft and have holes.

2. If you feel that the spring roll skin is too thin and soft, you can roll it using two pieces at a time. The rolled spring rolls will still be transparent and beautiful

3. If you want to expose the shrimp when rolling the spring rolls tail, keep the tail when peeling the shrimp shell