Viet Nam Spring Roll
By VicentaLakin
I love Vietnamese food. It's like swirling spring rolls, hot rice powders of all kinds, leaking coffee. It's all left behind. It was bought back in Viet Nam, but it didn't work very well. This time, the net has been so resilient, it's so easy to wrap, but it's not a good way to wrap it up。
Recipe Recommendations
- lettuce appropriate amount
- dried bean curd appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- amaranth appropriate amount
- Sea shrimp fishing appropriate amount
- purple cabbage appropriate amount
- asparagus appropriate amount
- Vietnam spring roll skin appropriate amount
- salt appropriate amount
- oil a little
- sweet chili sauce appropriate amount
- sweet and sour
- quick-boiled
- half an hour
- simple
Steps for Viet Nam Spring Roll
1
♪ Purple kale, carrots, gills clean, cedars cut, gills cut ♪。
2
Tofu-dry saloon。
3
Cucumber wash slices。
4
Scrambling。
5
The lettuce is clean。
6
Shrimp picks up shrimp rinsing。
7
Cook the pot and burn it。
8
Add a spoon of salt with a little oil and put it in a little fire to prepare the pot。
9
Go on with the carrots, don't boil the rake。
10
Twilight blue。
11
Zippa。
12
Load back up。
13
Crayfish。
14
Skinned and loaded. halogenated bean dry。
15
Spring rolls。
16
The hot water is soaked with spring cortex that it is laid on the plate. Look, pretty thin。
17
Get the required food, roll it。
18
Take the required food rolls and rolls。
19
Good roll。
20
Repeat the steps above, roll the spring roller. You can eat with sweet sauce。
21
The finished product。
22
The finished product。Viet Nam Spring Roll Make Tips
One, salt is added to the accelerator to remove the odor, and the refuelling is kept colourful. 2. The well-fed foods do not have to be drenched, affecting the taste. 3 Spring rolls can also be eaten。