Chinese Food
Vietnamese spring roll
(188066 views)
Cooking ingredients
Cooking Steps
Step1:First of all, blanch the rice noodles with boiling water, then drain the water. I think Vietnamese rice is very funny. Rice noodles, river noodles and spring roll skins don't need to be boiled or steamed. Just scald them with boiling water.
Step2:Remove the skin and cook the prawns. The cooking time should be short, so as to keep the prawns fresh and tender. The cooked shrimp is cut in the middle.
Step3:The lettuce is washed and sliced. It's ok if it's coarse. Blanch the bean sprouts.
Step4:After the mint is washed, use kitchen paper to absorb water. Only take leaves and stems when using.
Step5:Use hot water to soften the spring roll skin and put it on the larger disk so as to facilitate the later operation.
Step6:Put half cut shrimps on the thin, cicada like skin of Vietnamese spring rolls.
Step7:Add shredded lettuce, bean sprouts, ribs, rice noodles, and sprinkle with peanut chips and leek leaves.
Step8:Wrap the spring roll with your hands.
Cooking tips:To avoid the spring rolls sticking together, we put a thin layer of olive oil on each spring roll. Vietnamese spring roll has no taste. It's delicious only when it's dipped in a special dip. This dip is made by ina at home. She says she always has some. It's better to put some mixed vegetables. Here's how to do it - boil the sugar and cool it. Add garlic, fish sauce, millet and pepper, remove the seeds, and then mix the chopped chili and lemon juice. Put the juice in the refrigerator and keep it for a week. There are skills in making delicious dishes.
