Name: Vietnamese Crystal Spring Rolls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 sheets Vietnamese spring roll wrappers; 8 Prawns; 1 tael Beef with sauce; a little Purple cabbage; a little Round lettuce; A few pieces Leaf lettuce; Some corn kernels; 1/2 root carrot; 1 egg; Some Mint leaf; a little Soy sauce; a little Mustard; Some Vietnamese plum sauce; 2 pieces lemon

Vietnamese Crystal Spring Rolls

1. Egg pie

2. Shred the egg cake and set aside

3. The prawns are removed from the prawn line, cooked and set aside. The beef with sauce is prepared by me before. The pot of green plants is the edible mint I raised. It is definitely indispensable in the Vietnamese crystal spring rolls. That bottle is Vietnamese plum sauce

4. The spring rolls are very thin, so use a larger saucepan to boil some warm water. The temperature should not be too high. Make sure it is easy to prepare. Soak the spring roll wrappers in warm water for a few seconds and remove them as soon as they feel soft. (Be careful when fishing, don’t stick together)

5. Spread it flat on the chopping board that has been oiled before (the chopping board must be oiled, otherwise it will stick to it easily), with leaf lettuce as the bottom, except for the prawns, all the ingredients are cut into thin strips and placed on the rice skin according to the layer. Be sure to put mint leaves, this is the soul of this dish.

6. Roll it up carefully

7. Cut with an oblique knife, serve on a plate, serve with lemon slices

8. I prepared two flavors, the light-colored dipping sauce is Vietnamese plum sauce (sweet and sour), and the dark-colored dipping sauce is soy sauce mustard. You can also use Vietnamese sweet and spicy sauce, fish sauce, etc.