Vietnamese Spring Rolls
1.
After cutting the carrot into thin strips, add water to a boil, drip a little oil, and blanch it
2.
Shrimp blanched, can be taken out after changing the color
3.
Beat the eggs and fry them into an omelet
4.
Wash the vegetables, peel the cucumber and cut into thin strips, peel the shrimp, cut the egg into strips and set aside
5.
Take a piece of Vietnamese spring cake, put it in cold boiling water, about 30 seconds, soak it softly
6.
Spread the soft soaked spring cakes and put butter lettuce on top
7.
Place cucumber strips, carrot strips, egg strips, and coriander in order
8.
Gently roll up from the bottom edge
9.
Tighten the spring cake by hand after the roll is finished, and then put the mint leaves on, remember to face up, so that the beautiful leaf pattern will be seen after the roll is finished
10.
Place the prepared shrimps, and the pie crusts on both sides are folded toward the middle
11.
Just roll it up and close it
12.
Cut the spring rolls in half and place them on a plate, dipped in sweet and spicy sauce to eat
Tips:
1. It is summer, soak the spring cake in cold boiling water for about 30 seconds. If the time is too long, the crust will be too soft and it will break easily when rolled.
2. Use low temperature when frying eggs, the shape will look better
3. When the shrimp is cooked, the color can be changed. After cooking for a long time, the shrimp meat will be removed when the skin is peeled, and the appearance is not beautiful.
4. I use the leaves of butter lettuce seedlings that I grow myself, which can be replaced with lettuce
