Vietnamese Spring Rolls
by Fang is too happy to eat
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Ingredients
2. Making the filling: wash the fresh shrimp, put it in the steamer, select the normal steaming mode, 100 degrees, steam for 3 minutes
3. Shred carrots and cucumbers
4. Take a pot, add salad oil, minced meat, fish sauce, soy sauce, sugar and stir-fry, add nine layers of tower and continue to fry, set aside
5. Vietnamese spring roll wrappers, put in about 40 degrees warm water, soak softly (soak for about 30 seconds, soak it to the point where it can be folded but not completely rolled)
6. Spread out the soaked roll wrappers, put the lettuce first, and then add the shrimps, fried meat, carrots and cucumbers, and roll up
7. Dipping sauce preparation: sauce fish sauce, salad oil, vinegar, sugar, add chopped red onion and chopped red pepper, stir well, dipping the spring rolls with the sauce.
