Vietnamese Spring Rolls
1.
Wash the sea prawns and cut off the prawns, and put a bamboo skew on the back (to prevent the shrimp from bending)
2.
Bring water to a boil, put a little white vinegar (which is good for peeling the shrimp shells), and let it cool when cooked.
3.
Let the cooked prawns cool and peel them for later use
4.
Beat the eggs and fry them into egg skins and cut into strips
5.
Wash lettuce and coriander
6.
Wash the cucumber and cut into strips
7.
Chop chili and coriander, add fish sauce, lemon juice and appropriate water to dilute and mix well to form a dipping sauce
8.
Take a piece of rice paper and moisten it with cold water, put the ingredients in the middle and lower part of the rice paper, now cover the ingredients on the side of the rice paper close to the body, and then slightly roll up, then fold up the rice paper on the left and right sides to collect the ingredients. Continue to roll forming
9.
Roll up the ingredients one by one. Cut in half from the middle and serve on a plate, dipped in sauce.
Tips:
1. If there is no sea prawn, use small river prawn to put a few more prawns at once.
2. The rice paper is easy to break. Don't wet it all at once. Use one sheet to wet one sheet, just slightly moisten it and make it soft.
3. Fish sauce is too salty, so it should be diluted with water. If you don't have fish sauce or don't like fish sauce, you can use light soy sauce to dilute it with water.
Buy on JD
Buy on Amazon
