Chinese Food
Fresh and transparent in early summer
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We have already introduced the Vietnamese spicy beef rice noodles (bokho) and Thai coconut red curry rice noodles. Today, we will also introduce a famous Vietnamese dish - fresh shrimp spring roll. This dish was first introduced to me by my aunt. She is a super fan of Vietnamese spring rolls. Every time there's more than enough pork or shrimp in the house, she will use the magic of Vietnamese spring roll to make them more delicious. In this beautiful may weekend, prepare some fresh greens, carrots, bean sprouts and shrimps. Wrap them in the thin spring roll skin. Add the homemade spicy peanut butter dip. It's like a breeze in early summer. It's fresh and transparent. Whether you're outdoors or at home, it's sure to be the best dining experience of the season. The quantity can include 16 Vietnamese spring rolls
Cooking ingredients
Cooking Steps
Step1:Make peanut dip first. Mix 3 tbsp peanut butter with 80ml hot water. Then add 2 tsp chili oil, 1 tsp soy sauce, 1 clove garlic, 1 tsp sugar. Stir well and set aside. (for peanut butter dip above
Step2:Heat up the oil in a wok. Stir fry the shrimps with salt and pepper. Until the shrimp is fully cooked and pink. Serve.
Step3:Mix the garlic, sugar, fish sauce and lime juice in a large bowl. Add in mung bean sprouts, carrot and onion and stir well. Let the vegetables taste.
Step4:Rice noodles are cooked. Drain thoroughly after supercooling. Spring roll fillings are ready.
Step5:Prepare the Vietnamese spring roll skin. If it's stored in the refrigerator, it will be hard when it's just taken out. First put it down at room temperature for a while.
Step6:Before use, take out a piece of spring roll skin. Soak it in water for about 5 seconds and take it out. It will still be hard at this time, but it will gradually soften during the filling process.
Step7:Put the soaked spring roll skin on the clean table. First, put some shrimps across the middle.
Step8:And some rice noodles.
Step9:Then put the marinated bean sprouts and carrots. Put three kinds of vanilla leaves (basil, coriander and mint) on the top. It takes about 10 seconds to put the stuffing. At this time, the spring roll skin is softer and more resilient than when it was just pulled out of the water.
Step10:Cover both sides of the spring roll skin with stuffing.
Step11:Then roll up from the bottom.
Step12:After rolling, the bottom shrimp can be seen clearly.
Step13:Shrimp on top. Put it on the plate.
Step14:Continue to make a spring roll skin. Wrap the next one until all the materials are used up.
Step15:When you eat it, dip it in peanut butter. It's delicious.
Step16:It's great for summer.
Cooking tips:Note - 1 teaspoon = 5g, 1 tablespoon = 15g, there are skills in making delicious dishes.
