Vietnamese style fresh shrimp Spring rolls

1. Vietnamese Spring rolls uses rice noodle balls and bean sprouts. I saw a recipe for mangoes in the group and tried it out. I found it very delicious. Prepare ingredients. Because it is eaten raw, organic vegetables and fruits should be used if possible.

2. Cut cucumber, mango, and Sichuan pepper into thin shreds. Bring the water to a boil, add the shrimp and cook for about 5 minutes. Peel off the shrimp shells and let it cool.

3. Prepare two discs, one for soaking Spring rolls skin in warm water, and the other for operation.

4. Slide the skin of Spring rolls into the water to soak it, put it into the operating plate, add various ingredients as shown in the figure, and finally put a shrimp on it. Wrap it on three sides and roll it up. Leave a seam in the middle for easy cutting in half.

5. Cut in half and dip in Thai sweet and spicy sauce. The sourness and sweetness of mangoes are paired with the crispness of cucumbers and the bouncing teeth of shrimp. It has a perfect combination of color, aroma, and health.

6. Another family photo.