Cooking Steps

1. 

   Step1:Wash Dutch cucumbers, carrots, purple cabbage, cabbage, lettuce and red and yellow bell peppers. Shred them respectively. Set aside.

2. 

   Step2:Wash the shrimps. At the joint of the second and third sections of the shrimps' tail, pick out the shrimps' thread with toothpick.

3. 

   Step3:Wash the okra and the prawns that go to the good prawn line. Blanch them in boiling water respectively. Put them in ice water for standby.

4. 

   Step4:Blanch the cooked shrimps to remove their shells. Peel the shrimps. Set aside.

5. 

   Step5:Take out the okra, cherry tomato and Dutch cucumber in ice water and wash them. Slice them separately. Set aside.

6. 

   Step6:Take a round basin with a diameter larger than that of Vietnamese spring roll skin. Pour in 60 ℃ warm water, put in Vietnamese spring roll skin and soak for about 5 seconds (the container can also be replaced by a pan with a little depth).

7. 

   Step7:Lay the soft Vietnamese spring roll skin on the board. Put lettuce, cabbage, cucumber, carrot, red and yellow pepper, shrimp and other ingredients in the middle. Note - the top ingredients are placed above the bottom ingredients. The Vietnamese spring roll made by this way is more beautiful.

8. 

   Step8:Fold the Vietnamese spring roll skin on the left and right sides to the middle, wrap the two sides of the ingredients, and then wrap the bottom ingredients with the lower spring roll skin. Then lift the upper spring roll skin. Stack the top ingredients on the bottom ingredients. Finally, pad the edge of the spring roll skin on the bottom.

9. 

   Step9:With plum sauce. Vietnamese spring roll.