Vietnamese Shrimp Roll

Name: Vietnamese Shrimp Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 or more Argentine Red Shrimp; 1/2 root carrot; 1/2 root Cucumber; 1 piece egg; Some lettuce; Some Dried eggs; 6 sheets Vietnamese rice pie; 1/2 lemon; 1 tablespoon Yellow Mustard; A tablespoon honey; Some Ginger vinegar; Some Dipping sauce

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

"Vietnamese Shrimp Roll" is not only high in appearance, but also great in taste. The rice skin has a special Q-bomb, and a variety of vegetables are fresh and crisp. If you eat it alone, it has a natural and honest taste, and it is another style when paired with dipping sauce. , Reminds me of a poem by Su Shi: "It's always suitable for light make-up and heavy wear"~

Since all kinds of vegetables are only processed in the simplest way, it is a healthy delicacy rich in multiple vitamins.

Although famous, the production of Vietnamese shrimp rolls is not a hassle. As long as we buy Vietnamese rice skins, we can easily make such a beautiful and delicious delicacy at home.

The "Vietnamese Shrimp Roll" I made today has some changes in the ingredients according to the taste of my family, without adding mint leaves and lemon leaves. I have prepared two kinds of dipping materials, one is the homemade dipping sauce made with green onion, ginger, garlic, coriander, light soy sauce, vinegar, and sesame oil. I believe everyone is familiar with this dip, so I won't introduce it more. In addition, a "Lemon Honey Mustard Sauce" was prepared. This sauce is very refreshing and refreshing, I like it very much, and I recommend it to everyone. "

Vietnamese Shrimp Roll

1. Prepare all materials;

2. Head and shell the shrimp, blanch the shrimp for a while, remove the water from the cold river and dry the surface water. Add a little salt to the eggs, beat them, spread them into omelets, and chop them into fine strips. All kinds of vegetables are also shredded. After the carrots are shredded, you can mix in a little olive oil;

3. Prepare a larger plate and put a little cold water in it. Then immerse the rice skin in water, soak both sides of it. About 10 seconds, don’t soak for too long;

4. Spread the rice skins flat on the countertop, and then lay all kinds of vegetables. If you are afraid of adhesion, you can apply a thin layer of oil on the countertop in advance, just a little bit of oil is enough;

5. Roll up the rice skin from the bottom, cover the vegetables, and then put the shrimp;

6. Continue to roll up a circle, and then fold the extra part on both sides of the rice skin to the middle;

7. Finally, roll up and shape, and a shrimp roll is ready. Make all the shrimp rolls one by one, and then place them on a plate that has been lightly greased with oil;

8. Prepare the ingredients for honey lemon mustard sauce;

9. Put yellow mustard and honey in a small bowl, then squeeze in lemon juice, mix well. At the same time prepare another dip;

10. Serve the shrimp rolls with the sauce according to your preference.

Tips:
1. The β-carotene in carrots is fat-soluble, so it is best to mix it with a little olive oil to help absorption;

2. Don't soak the rice skin for too long, just get wet, it will be easier to handle during the later rolling process;

3. In the process of rolling the shrimp roll, try to roll it tightly, but don't go to extremes, so as not to break the rice skin;

4. After the shrimp rolls are made, they can be fried or fried in the following pan to eat. But in summer, it’s most refreshing to eat directly like this;

5. In traditional Vietnamese shrimp rolls, lemon leaves, mint leaves, Vietnamese lemon powder, etc. are also added. Because my family didn't like the taste of lemon leaves and mint leaves, I made a few changes to the ingredients. You can also change the material according to your preference. In addition, I made 3 shrimp rolls, 3 vegan. The vegan ones are also delicious.