Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Vietnamese spring roll wrappers; 18 shrimp; 1 Cucumber; 1 carrot; 2 pcs egg; 3 slices ginger

by Setu

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This Vietnamese spring roll is really super delicious. It’s not as greasy as the fried one. The taste is refreshing. The sauce is made with fish sauce, sugar, millet pepper and lime juice. I didn’t forget to take pictures here.

Ingredients

1 package Vietnamese Spring Roll Wrappers
18 Shrimp
1 Cucumber
1 Carrot
2 pcs Egg
3 slices Ginger

Vietnamese Spring Rolls

1. Boil the shrimp with water, put ginger and cooking wine in it, and remove the shells after cooling

2. Two eggs are planned, I spread the pan into thin omelets, and cut them into shreds after cooling

3. Shred cucumber and carrot

4. Take a piece of Vietnamese spring roll wrapper, which is dry, soak it in warm water

5. Spread the soft soaked spring roll wrappers on a plate and flatten them

6. Put in cucumber shreds, carrot shreds and egg shreds in sequence, add 2 to 3 scary ones, and roll them up

7. This is how it looks after being rolled, you can cut it in half when you eat it

Tips:
The sauce is made of fish sauce with sugar, millet pepper and lime juice. I haven’t forgotten the photo here. The taste is sour and spicy. The taste is very refreshing.