3 sausages, 1/2 carrot, 1 cucumber, 20 grams of konjac noodles, 3 slices of romaine lettuce, 6 Vietnamese spring roll wrappers, salt to taste, 3/10 cup of sweet chicken sauce, fish sauce to taste, 1/4 lemon

Practice

1, carrot julienne, cut the cucumber into julienne strips, lettuce, lemon squeeze into juice and set aside.

2, take the pot add a little oil, put the sorghum wine sausage and about 1/2 cup of water, cover the pot with a lid, half fry the sausage until cooked, and then cut the sausage on the sausage. ※The sausage is cooked by half-frying with water, it is easy to fry and reduce the amount of oil, it will spray after pouring the water, so make sure to cover the pot.

3, another pot of water, add the right amount of salt, the carrots Kawakawa hot cooked into after fishing up and drained.

4, the same pot and then the konjac noodles Kawasaki cooked into after fishing up and drained, hot water first do not rush to pour out.

5, will be small cucumber shredded add a little salt to kill, and then wash with drinking water to remove the salt.

6, take a piece of water into the method 4 (should have become warm water), slightly softened and then put on the plate, the sausage, cucumber, carrots, konjac noodles and lettuce in the spring roll skin rolled up, after cutting the plate can be. The spring roll wrappers will soften when they are slightly touched by warm water. It is not recommended to soak the wrappers too soft as it will not be easy to roll up the ingredients. ※The lettuce stalks are hard, so it's easy to poke the skin of the spring rolls, so we recommend using the leafy part of the lettuce.

7. Mix sweet chicken sauce, fish sauce, and lemon juice.

7: Mix the sweet chicken sauce with the fish sauce and lemon juice.