Chinese Food
Fresh Southeast Asian style Vietnamese shrimp spring roll
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Summer is coming to an end, but it's the most difficult day at the end of summer. I don't know why. Suddenly it's hot and annoying. The sun or the humidity makes us upset. School starts. The traffic jam is even more terrible. It usually takes 15 minutes to get to the unit. Now it's an average of half an hour a day to often get stuck in all kinds of traffic jams. All kinds of lateness to relatives. Do you want to torture people? The traffic is terrible. Because The quality of the driver is not high enough. There are all kinds of reverse roads that can't go through... Every morning when you open your eyes, you will be upset, but you have to bear it.. I am a bad tempered person. The weather is not good and the environment is not good. Then I eat better. I saw the Vietnamese spring roll skin in the import supermarket that day. So I took a bag and went back to eat all kinds of food. The Vietnamese spring roll skin is made of cassava. I haven't studied what cassava is. But the taste is tolerable, transparent, and the appearance is good
Cooking ingredients
Cooking Steps
Step1:Wash the shrimps, scald them, peel them. Cut them in half. Wash all kinds of vegetables. Cut them into 10 cm long section
Step2:Boil a pot of water. Wait until the water temperature drops to 70 degrees. Put one piece into the spring roll skin. Soak each piece for 30 seconds. Use one piece. Soak one piece
Step3:Go to a clean towel. Soak it in water. Screw it to half dry. Then spread the spring roll skin. Code lettuce, coriander, leek and shrimp in order
Step4:Roll it up. Roll it into a cloth bag shape. Circle or rectangle at wil
Step5:Mix the ingredients well. It's just in a bowl
Step6:Cut the rolled spring rolls in half before loading. Try not to stick them together. Avoid adhesion
Cooking tips:There are skills in making delicious dishes.
