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Vietnamese spring roll

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Travel to the United States. The best simple meal is Vietnamese noodles. If you don't feel enough, you usually order a Vietnamese spring roll. But because American sauces are similar to peanut butter and so on, they often leave their lips and teeth fragrant and feel that they are in short supply. This Vietnamese spring roll was made on November 7, 2015. We plan to do it again in the near future.

Cooking ingredients

instant Vietnamese spring roll skin:8

Thai sweet and spicy sauce:8

lettuce:8

lemon:8

Cooking Steps

Step1:Prepare ingredient

Step2:Mints cu

Step3:Boil and turn off the fire. Soak the vermicelli in water for 5 minutes and drain.

Step4:Peel off the shell of the head and tail of shrimps. Remove the stem of mint leaves and leave the leaves to be cut thin. Put the spring roll skin on the plate. Use a wet napkin to soften the spring roll skin. I think this is the most difficult step for beginners. When I started to learn how to make spring rolls, I soaked them in warm water to soften them, and put 8 skins at a time. As a result, they were all sticky and hard to separate. It's changed to soak 1 piece of leather. It's seriously deformed and rolled into a ball when it's picked up.)

Step5:Put lettuce, mint leaves, shrimp and vermicelli into the softened spring roll skin. Roll up the spring roll skin. Learning to do it for the first time. I'm really in a hurry. It's not good to sell. It's good to eat.)

Step6:Place the rolled spring roll on the plate. Cover it with wet napkin. Continue to finish other spring rolls.

Step7:To the most critical step - sauce modulation. It's said that in Vietnam, every sauce has its own characteristics and tastes. Dongshao's sauces include fish sauce, Thai sweet chili sauce, sugar, lemon juice and boiled water. I can tell you very responsibly. The sauce is absolutely delicious..