Plumbing Viet Nam

The biggest difference between Vietnamese and Chinese spring rolls is the fact that the rice-skin wraps are made of rice, not skin, but rice, and that the pies are mainly made of shrimp, pork and vegetable fruits, and the rice wraps up in about 10 centimetres of small drum shapes, then covered with sauce, which is a fairly popular dish in Viet Nam. I have improved the practice, which is that the spring rolls are packed with raw leaves and hams, and the outermost rolls of vegetables and fruits can be eaten at all times. It's a simple, colorful, rich, low-fat, healthy diet. It looks good

Recipe Recommendations

Vietnam spring roll skin
lettuce leaves 4 tablets
endive half a piece of
color pepper half a
carrots half a
okra 1 piece
fruit radish
Ziganlan
strawberry
Kiwi
prawns of 2
rice appropriate amount
sushi vinegar appropriate amount
Bibimbap cake half a pack
Li Kum Kee Thai sweet spicy sauce appropriate amount

light
skills
half an hour
ordinary

Steps for Plumbing Viet Nam

I'm making breakfast with this spring roll, so I'm gonna need sushi vinegar and gin, and I'm gonna put cooked rice powder or just vegetables and fruit. It's like I forgot to shoot shrimp and lettuce. Forgive me, there's a little more stuff。

Cooked prawns, children didn't like seafood, so two were cooked, vegetables washed, lettuce torn to pieces, autumn chips, other twirls。

Fruits and radish are also washed and cut in reserve。

The rice is cooked and mixed into sushi vinegar and plattered rice, and it's a little chilly, and it's okay to have no smelt, and it's sour sauce in the back。

When the scribbles are put on the scribbles and put into rice, I will set these three first, so that when the spring rolls are covered, the length of the scrambling can be easily softened. I've got a part of the puddle under the ham. I didn't take a picture。

Take a plate bigger than the spring roller and put it in the hot water (i.e. it feels like it's in the water) and don't put hot water on the water. The spring roller won't be able to wrap it in a second, the skin will be out in the water in five seconds, the water will be thrown out of the water and laid on a rubber pad or board, and the materials prepared in advance will be put on the skin。

From the bottom up, the skin is a little hard at this point, so it can be tighter。

Almost two rolls, with the remaining distance on the map, put the fruit or vegetables on, which is the most beautiful and most wanted food last, folding in the middle and continuing to roll to the end。

The spring rolls are so neat and beautiful that they become soft when they're finished, so they have to hurry。

It's a good product, and it can be adapted to its own taste。

You'll be able to eat with Thai sweet sauce, bite with sour sweets, and the fresh smell of fruit and vegetables。