Vietnamese Spring Rolls

Vietnamese Spring Rolls

1. Prepare Vietnamese rice paper and pork sticks (you can use shredded chicken, bacon, or fried bacon instead)

2. Prepare garden light soy sauce, dried rice noodles and nine-story pagoda.

3. Prepare the plum sauce.

4. Prepare cooked shrimps.

5. Dry rice is cooked in hot water and rinsed with cold water to make the rice noodles more refreshing.

6. After cleaning the nine-story pagoda and serving dishes, remove the stems and leave the leaves. You can shred them when serving, but I like the whole piece, which makes it easier to wrap spring rolls.

7. After washing the nine-layer tower and lettuce, remove the stems and leave the leaves. The lettuce can be shredded, but I like the whole piece, which makes it easier to wrap the spring rolls. Boil the slices of pork with hot water, remove and drain the water.

8. Prepare a large boiling pot, put hot water in it (not very hot) and take a piece of rice paper.

9. Put the rice paper in hot water and blanch it, then you can pick it up and place it on the prepared plate.

10. Prepare two plates of the same size, and put the hot rice paper on the plates. (The convenience of this is that one spring roll is wrapped, and the other hot rice paper just becomes soft.

11. All the work is ready, start to wrap the spring rolls: Put the cooked shrimps on the rice paper that has been blanched in hot water (you can put as many shrimps as you like) If the shrimps are big, you can cut them into two pieces.

12. Step 2: Take a slice of meat and place it on top of the shrimp.

13. Step 3: Stack the rice noodles, lettuce and nine-layer tower on top of the meat slices.

14. Step 4: Roll up the rice paper and roll it twice in a row, so that when it is finally rolled up, the shrimp can be clearly displayed on the surface.

15. Step 5: Fold the rolled spring rolls in half.

16. Step 6: Finally, roll the rolled spring rolls forward.

17. Mix the plum sauce with water to make a dipping sauce. Just dip it when you eat it. (The taste of Samui sauce, sweet and sour)

18. Prepared cold spring rolls.

19. I can eat these spring rolls by myself. Haha.

Tips:

It is not difficult to make this cold spring roll, mainly because it takes time to prepare.

If you don't have Vietnamese pork ties (in fact, steamed meatloaf), you can use bacon or chicken shreds instead.

It can also be used for vegetarian dishes, using: carrots, cucumbers, shiitake mushrooms, cloud ears, etc. You can put your favorite ingredients at will.

The dipping sauce can also be used: mix lemonade with water, add salt, chili, and sugar and mix well. You can also mix peanut butter with water and add some light soy sauce to mix thoroughly. In short, feel free.

Finally, I wonder if there is any Vietnamese rice paper sold in China? If you are in business, you should see business opportunities. . .