Yunnan spring rolls are afraid of art and handicrafts, so good-looking, how can you be willing to eat?

When it comes to spring rolls, many people have the impression of a tofu skin with greasy and greasy tofu rolled! But not all spring rolls are like this

Here I have to say that the Vietnamese spring rolls, it looks really refreshing and lovely. This dish is very popular in North America, with sushi to a degree, because of its high appearance, refreshing and delicious, and it is also very convenient and simple to make, no need to fry or fry. After work, I bought some ingredients to take home and rescued my stomach that had been looted by the World Cup supper oil for nearly half a month.

Against the light, tear open a thin layer of refined rice skin, soak and put on the pink and sweet shrimp, superimpose the fragrant shredded peppers and lettuce, silently wrapped in a transparent colorful color, and then dip a mouthful of sweet and sour sauce...

steps

1: Wash the Dutch cucumber, carrots, purple cabbage, cabbage, lettuce and red and yellow bell peppers, cut into strips and set aside.

2: Wash the shrimp and use a toothpick to pick out the shrimp line at the junction of the second and third sections of the shrimp tail.

3: Wash the okra and remove the shrimp from the shrimp line, blanch them in a pot of boiling water, and put them in ice water for later.

4: Shell the blanched shrimp, peel off the shrimp and set aside.

5: Remove okra, cherry tomato and Dutch cucumber from ice water, wash, slice separately and set aside.

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

7: Lay the soft skin of the Vietnamese spring rolls on the board, and put the ingredients such as shredded lettuce, cabbage, cucumber, carrot, red and yellow bell pepper and shrimp in the middle.

8. Fold the Vietnamese spring roll skin on the left and right sides to the middle, wrap the sides of the ingredients, and then wrap the bottom spring roll skin upwards to cover the bottom ingredients, then pick up the upper spring roll skin, stack the top ingredients on the bottom ingredients, and finally the edge of the spring roll skin is cushioned at the bottom.

9. With plum sauce, Vietnamese spring rolls are finished!

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Pinch the rice peel, dip most of the plum sauce, and chew it in one bite!!!