Traditional Vietnamese spring rolls, the classic mix is fresh shrimp and fresh vegetables. This can be derived from a variety of food combinations, a rice paper skin is enough to roll down the entire food universe, with a strong compatibility without losing salad. The almost transparent outer skin wraps the ingredients looming, the color is well matched, and the beauty is trembled. I want to easily get a delicious food photo. It is a must, waiting for the friend circle to praise the explosion.
Break up the eggs and spread them into the quiche; cut the purple cabbage and the colored pepper; cut the roots and cut the top part.
Fresh shrimp remove the shrimp head line, drown for 1 minute, and okra for 2 minutes
Okra, avocado, cucumber, strawberry, cherry radish, tomato, blueberry slice
Spring rolls are placed at around 60 °C, and the water is soaked in a few seconds.
First cut the food into silk, roll it to half, put the ingredients you want to display, stack the skins on both sides, and continue to roll (the spring rolls are soft and sticky, won't spread)
Pour 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 teaspoon of soy sauce, sprinkle sesame seeds, and sauce. (You can also buy plum sauce directly, or your favorite sauce.)