Vietnamese Spring Rolls

Overview

The sweltering heat of the past few days makes it easy for people to lose their appetite. In addition to occasionally trying heavy flavors to satisfy the needs of the taste buds, we still need to take care of our stomach and intestines with light meals in summer. Today’s fresh Vietnamese spring rolls will make your index fingers tickle!

Tags

• snacks
• children
• old man
• southeast asia
• lunch
• butter lettuce leaves
• cucumber
• egg
• mint leaves
• sweet chili sauce
• vietnamese spring pancake
• carrot
• coriander leaves
• shrimp

Ingredients

Steps

1. 1 After cutting the carrots into thin strips, add water to the pot and boil, add a little oil and blanch

   

2. 2 Blanch the shrimps until they change color and take them out

   

3. 3 Beat the eggs and fry over low heat into an egg pancake

   

4. 4 Wash the vegetables, peel the cucumber and cut into thin strips, peel the shrimp, cut the eggs into strips and set aside

   

5. 5 Take a piece of Vietnamese spring pancake and put it into cold boiling water for about 30 seconds until soft

   

6. 6 Spread the soaked spring pancakes and put butter lettuce on top

   

7. 7 Arrange cucumber sticks, carrot sticks, egg sticks, and coriander in order

   

8. 8 Gently roll up from the bottom edge

   

9. 9 After rolling, tighten it with your hands to make the spring cakes tighter. Then place the mint leaves on them. Remember to keep the wrong side facing up, so that you can see the beautiful leaf pattern after rolling

   

10. 10 Arrange the prepared shrimps and fold the crusts on both sides towards the middle

    

11. 11 Just roll it up and close it

    

12. 12 Cut the spring rolls in half, place on a plate, and eat with the sweet and spicy sauce~~