Seven Color Viet Nam Spring Rolls
By VicentaLakin
Spring, the first in 24 years. Lichun is one of the most important traditional festivals of Chinese folk. The word “stand” means “start”, and the term “one year's plan is spring”, spring is warm and birdy; spring is growing and growing. Bite and taste spring as a traditional eating culture is an integral part of the practice of spring festivals. The name of Spring Roll, the food, was first found in South Song Wu's Book of Dream Sing, which referred to the two types of Spring Rolls. By the dawning period, spring rolls had become a popular food. To this day, the Spring Roll has become a unique and popular place at the Chinese table and even at the world table. Spring rolls don't taste like it on the day of the spring。
Recipe Recommendations
- sweetening
- fried
- half an hour
- ordinary
Steps for Seven Color Viet Nam Spring Rolls
1
Carrots, cucumbers, strawberries, chrysanthemums, eggcakes, etc., are laced in chorus2
The shrimp is cooked in water with onions, ginger and wine3
Carrots, carrots, boiling water4
(a) The rice paper is soft with warm water, which is sufficient for about 10 seconds (too long immersion or overheated water can break the rice paper)5
(b) The extraction of cucumbers, egg wires, carrots, and cucumbers in the lower half of the sheet of rice paper, and the top of the twigs6
Squeeze with raw, fish-skinned, shredded little rice peppers, with a proper amount of lemon juice, so that they can be eaten。