1. The Vietnamese spring rolls will use rice noodles and bean sprouts. Seeing that there is a recipe with mango in the group, I tried it and thought it was delicious. Prepare ingredients. Because it is eaten raw, use organic fruits and vegetables if possible.
2. Cut cucumber, mango and green pepper into thin strips. Bring the water to a boil, add the shrimps, cook for about 5 minutes, peel off the shells of the shrimps, and let cool.
3. Prepare two discs, one is put in warm water for soaking the spring roll wrappers, and the other is empty for manipulation.
4. Slide the spring roll skin into the water to soak it, put it in the operating tray, add various ingredients as shown in the picture, and finally put a shrimp on it. Wrap up on three sides and roll it up. A seam is left in the middle for easy cutting in half.
5. Cut in half and dip in Thai sweet chili sauce. The sweet and sour mango is paired with the crispness of cucumber and the elasticity of shrimp. The color, fragrance, and taste are delicious and healthy.
6. Let's take a family portrait again.
