Multicolored Silver Silk Rolls
1.
Wash cucumbers and carrots and cut into shreds. Wash mint leaves, lettuce, lime, shallots, and chili peppers.
2.
Beat two eggs with a teaspoon of salt, fry them in a frying pan and shred them.
3.
Cut the Chaotian pepper into small circles of about 2 mm, finely chop the shallots, add fish sauce and sugar, then squeeze in the juice of two limes and mix well.
4.
The Vietnamese rice noodles are blanched in boiling water for more than ten seconds, then take the water out after taking a shower, add a small spoonful of salad oil, mix well, and divide into small portions for later use.
5.
Take a suitable amount of warm water (try it with your hands and feel the temperature), soak the Vietnamese spring roll wrappers in the water for about 15 seconds with your hands and take them out (the spring roll wrappers will naturally roll into a roll after contacting water, pay attention to use your hands to caress the spring roll wrappers) Soak it all in water! Take out the spring roll skin when it is still a little hard, it will slowly absorb water, and it will be completely soft when it is rolled).
6.
Spread the soaked spring roll wrappers flat on a plate, stack mint leaves, carrot shreds, egg wrappers, cucumber shreds, Vietnamese pho and lettuce in sequence.
7.
First, cover the vegetables with the spring roll wrappers close to your body from bottom to top, and then fold the spring roll wrappers on the left and right sides in the middle.
8.
Finally, roll it up from bottom to top, and serve with the prepared fish sauce. (In order to make the vegetables inside look more transparent when rolling, I cut off the part of the spring roll skin covered by the knife as shown in the picture, so I can eat it myself at will)
Tips:
1. The temperature of the water for soaking the spring roll wrappers should not be too high. If the temperature is too high, the spring roll wrappers can easily be soaked and rotten, and the soaking time should not be too long. In addition, the spring roll wrappers should be rolled up and then soaked. The rolled rolls should be covered with a damp towel or plastic wrap to prevent cracking.
2. The order of placing the ingredients is arbitrary. Put the ingredients at the bottom if you want to expose them.
