Viet Nam Spring Roll
By VicentaLakin
It's easy to lose appetite in the heat of the day, except once in a while to taste a little bit to satisfy the demands of the taste buds, and to keep our stomachs warm today
Recipe Recommendations
Steps for Viet Nam Spring Roll
1
After the carrots were cut, the pot was boiled with water, a little oil, a little tweak
2
Shrimp chubs, change the color
3
Eggs are broken, little fire is made of omelet
4
Clean up the cabbage, cucumbers to cut the strips, shrimp to skin, eggs to cut the bars
5
Take a Vietnamese cranberry and put it in cold water for about 30 seconds
6
We'll make a soft springcake. We'll put butter on it
7
Then put the cucumber bar, carrot bar, egg bar, fragrance
8
Lighten up from the bottom
9
Tighten your hands when you're curled up, make springcakes tighter, and then put mint leaves on your back, and then you'll see nice leaves. Text
10
Put on the ready shrimp, both sides fold up in the middle
11
Just wrap it up12
Turn the spring rolls in half-slice and eat sweet sauceViet Nam Spring Roll Make Tips
1. Since it is summer, soak the spring pancake skins in cold boiled water for about 30 seconds. If soaked for too long, the skins will become too soft and break easily when rolled.
2. Use low heat when frying eggs for a better shape.
3. When boiling shrimp, cook just until they change color. Overcooking will cause the meat to come off during peeling, making them look unattractive.
4. I used leaves from home-grown butter lettuce seedlings, but you can substitute with regular lettuce.