Vietnamese Spring Rolls
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Shrimp is cooked, head and shell removed.
2. Beat the eggs and spread them into egg skins.
3. Cut the radish, cucumber, and egg skin into shreds.
4. Soak the Vietnamese spring roll wrappers in cold water for about 30 seconds to remove. Don't soak for too long, as it will easily mash.
5. Spread the spring roll wrappers on the rubber mat and put three shrimps on it.
6. Put an appropriate amount of cucumber, water radish and egg skin on it.
7. Just wrap it like you usually do with spring rolls.
8. Adjust the auxiliary ingredients into the sauce, cut the spring rolls from the middle and place them on the plate. The traditional Vietnamese spring rolls are eaten with plum sauce. It is really not used to the taste of plum sauce, so I adjusted the sushi sauce. Not bad.
9. Finished picture.
