Chinese Food
Vietnamese spring roll chubby salad juice
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Oil free, sugar free, cool and low heat vegetable prawns, wrapped in white transparent Vietnamese rice paper as thin as cicada wings, dipped in chubby salad juice, spring color in summer, bloom at the tip of your tongue.
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients.
Step2:Boil the lemon powder in boiling water for about 6 minutes.
Step3:Blanch the bean sprouts.
Step4:Cooked prawn
Step5:Supercooled the lemon powder, bean sprouts and prawns.
Step6:Cut pepper, cucumber and carrot into slices. Slice Beef with sauce and avocado.
Step7:Take a spring roll skin and put it in warm water. 5 seconds later, take it out.
Step8:Spread the softened spring roll skin on the plate.
Step9:Add the sesame, lemon powder, avocado and prawns in turn.
Step10:Roll it up.
Step11:Take another spring roll skin. Put in the sauce beef, onion, bean sprout and mint in turn.
Step12:Roll up.
Step13:Take another spring roll skin. Put in pepper, carrot, purple cabbage, cucumber, lemon powder, basil leaves, etc.
Step14:Roll it up again.
Step15:Shake up the taste of chubby salad juice and seafood salad. Pour in the dipping dish.
Step16:Shake the chubby salad juice with lime. Pour into the dipping dish.
Step17:Dip in chubby salad sauce as you like.
Step18:Delicious
Cooking tips:According to personal preference, it's more authentic to match the ingredients as you like. Add mint and basil. There are skills in making delicious dishes.
