Vietnam spring rolls
By EliCassin
Today, when I went to the supermarket, I accidentally saw rice paper skins used to make Vietnam spring rolls, and I remembered the light Vietnam spring rolls that I hadn't made for a long time. The materials were easily available and the production process was very simple, so I bought a bottle of fish sauce juice. Prepare to make yourself a healthy meal. Since I haven't started using it for a long time, the shape of the spring rolls is not very ideal, but the delicacy is not discounted. My sister who likes to lose weight is a little helper without fat!
Recipe Recommendations
Steps for Vietnam spring rolls
1
Prepare raw materials first! Shred carrots and shredded cucumbers, and remember to remove the seeds in the middle of the cucumber, otherwise a lot of water will come out when rolling. I bought raw shrimp, cooked it myself, then peeled off the head, peeled the skin, and opened the back to remove the black lines. Although it was a bit troublesome, the shrimp I get this way is more delicious.
2
Peel off the leaves of lettuce piece by piece and remove the hard parts of the roots.
3
This is the spring roll skin I bought. There are many thin ones, and you can use them several times.
4
Put warm water in a larger basin. The water temperature should not be too hot. Put the dried rice paper crust into the basin and turn it constantly for a few seconds until you feel the rice paper crust begin to soften. Be careful not to take too long, otherwise the leather will become too soft to use.
5
Spread the rice paper crust on the raw chopping board. First, spread the western lettuce, and then place the shredded carrot, shredded cucumber, the cooked vermicelli and shrimp in order. Fold the two sides of the rice paper skin, gently roll up the rice paper skin, and wrap it into a small bag.
6
Divide the wrapped spring rolls into two obliquely with a knife, plate them, stick them with fish sauce, and you can enjoy the delicious food.