Vietnam Spring rolls wonderfully

Published Oct 27, 2023 at 15:30pm ET

In spring, eating spring cakes and spring rolls is an ancient custom in China. It is called "biting spring", which means to welcome spring and hope for a good harvest. From the poet Du Fus "spring lettuce in spring plate" and Lu Yous "spring spring plate Festival New things", to Fan Laizhongs "Wing Chun cake couplet sentence": "thin edition of the full moon, soft still roll thin tube. Spring cakes and rolls are symbols of spring in the minds of the ancients. Today, the form varies from place to place, and the eating time varies from place to place. In Southeast Asia, such as Vietnam, there is also the custom of eating spring rolls. There are two kinds of Vietnamese spring rolls, one is similar to what we often eat, fried into golden yellow, the other is non-fried, with rice paper wrapped stuffing dipped in sauce to eat, stuffing is mainly fresh vegetables, fresh and refreshing color. Comparatively speaking, I prefer the latter one, which is very simple and non-greasy, and basically maintains the light natural taste of the food.

Food Material List

1 Vietnamese spring roll skin
2 cucumber
3 Shrimp
4 Color pepper
5 Endive
6 Thai Chicken Sauce

Operational steps

1 Shell fresh shrimp, pick out fresh shrimp, put in boiled onion and ginger water, cook and soak in ice water.
2 Wash the cucumber and pepper and cut them into shreds.
3 Vietnamese spring roll skin is soft with warm water, and can be slightly soaked until soft. It does not need to be soaked for a long time. The time is about 20-30 seconds.
4 Spring roll skin will be hot and soft on the cutting board, cucumber, color pepper, chicory and baked shrimp will be spread on the spring roll skin rolled up;
5 Spread some oil on the plate, put the rolled Vietnamese spring rolls on it, add the sweet and sour Thai chicken sauce, or use other sauces such as fish sauce, lemon juice and tomato sauce.

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