Vietnamese shrimp spring rolls

Overview

Easy to make, healthy and delicious.

Vietnamese spring rolls use rice noodle balls and bean sprouts. I saw a recipe using mango in the group, tried it, and thought it was delicious. Prepare ingredients. Since it is eaten raw, use organic fruits and vegetables if possible.
Cut cucumber, mango and pepper into thin strips. Boil the water, add the shrimp, cook for about 5 minutes, peel off the shrimp shells and let cool.
Prepare two discs, put one in warm water for soaking the spring roll skins, and an empty disc for operation.
Slide the spring roll skin into the water and soak it, put it into the operating plate, add various ingredients as shown in the picture, and finally put a shrimp on top. Wrap three sides and roll them up. Leave a slit in the middle for easy cutting in half.
Cut in half and dip in Thai sweet and spicy sauce. The sweet and sour mango is paired with the crispness of cucumber and the elasticity of shrimp. Full of color, flavor and health.
Another family photo.