“Happy Vietnamese shrimp roll for a long time ~healthy delicious ~beautiful color ~I’ll try it myself today ~”
|Romaine Lettuce||2 tablets|
|Peppermint leaf||Appropriate amount|
|Vietnamese spring cake||5 sheets|
|warm water||Appropriate amount|
|Thai sweet chili sauce||Appropriate amount|
|Flavor||Sour and sweet|
Cut carrots into shreds and boil them in excess of cold water.
Super-cooled hot water for fans.
Fans put aside.
After shrimp is boiled, cool water is reserved.
Cucumber sliced, lettuce and mint washed and set aside.
Store shrimps in cool water.
Cut mango slices and pepper slices for later use.
Spread the vegetable panels with olive oil and soak the spring cakes in warm water for 3-5 seconds. Then roll all the ingredients in.
Rolled spring rolls are sliced and placed on a small plate with Thai sweet and spicy sauce.~
Works by Anna VAM from Food World