Chinese Food
Vietnam spring roll. Refreshing summer (self seasoned non fish sauce)
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This is the most highly praised dish in the family.. The fresh spring roll is evenly dipped in water. It's Crispy with cucumber and carrot. It's fragrant with egg and lettuce. It's fresh with shrimp. Eating in hot weather becomes a kind of enjoyment
Cooking ingredients
Cooking Steps
Step1:Cut lettuce, cucumber and carrot. Length of one index finger. Egg stand, egg cake. Sliced agai
Step2:Add a spoonful of salt to the water. Blanch the carrot and put it in cold water
Step3:Put the shrimps in the hot water and put them in the cold water. I bought frozen shrimp. It's cooked, so I don't need to cook i
Step4:Spring roll skin soaked in cold water until sof
Step5:The spring roll skin is spread on the big plate. When the vegetable egg skin and shrimp are put on, roll them up and down.
Step6:Roll it up like this. Mixing with water - one scoop of raw vinegar and two teaspoons of vinegar, two cloves of garlic, chopped, chopped millet and peppers, mixed together, the soul of spring roll_ •́)
Cooking tips:Dip in water is my own creation. Originally, Vietnamese spring rolls should be dipped in fish sauce. Those who like fish sauce can ignore my dip in water and mix it with cooking skills.
