Cooking Steps

1. 

   Step1:Cut the carrot Zero point five A strip of centimeters.

2. 

   Step2:Beat the egg well, add some salt and 1 teaspoon oil, beat well. Heat the non stick pot, pour in the egg liquid and spread it into the egg skin. Then roll up the egg skin and cut it into 2cm wide strips for use.

3. 

   Step3:Cut the belly of the shrimp two times (don't cut it off). Then boil it in water.

4. 

   Step4:Prepare a large plate and add drinking water. Flat the bottom of the plate. Stick the Vietnamese spring roll skin on the front and back of the plate for 10 seconds and evenly wet it.

5. 

   Step5:Take out the Vietnamese spring roll skin and put the crab wicker, shrimp, carrot, egg skin and lettuce in the middle.

6. 

   Step6:Drizzle with chubby salad dressing and chubby salad juice to fry sesame flavor. Then fold up the lower part of the Vietnamese spring roll skin, then fold left and right to the middle. Finally, roll it up.

7. 

   Step7:Finally, cut and dish the Vietnamese spring rolls. Pour the chubby salad dressing again. Garnish with lotus leaves.