Vietnam Crystal Spring rolls

1. Egg pancake stall

2. Shred egg cake for standby

3. Remove the shrimp line from the prawn and cook it for standby. I made the sauce beef before. The pot of green plant is my food mint. It is absolutely indispensable in Vietnam crystal Spring rolls. That bottle is Vietnamese plum sauce

4. The skin of Spring rolls is very thin. Use a larger boiling pot to boil some warm water. The temperature should not be too high. You should make sure that you can get rid of it. Soak the skin of Spring rolls in warm water for a few seconds. If it feels soft, remove it immediately. (Be careful not to stick together when fishing)

5. Lay it flat on the previously oiled chopping board (be sure to brush it with oil, otherwise it will easily stick), with lettuce as the base. Cut all ingredients except shrimp into thin shreds and place them on the rice skin in layers. Be sure to add mint leaves, which is the soul of this dish.

6. Be careful and roll it up properly

7. Cut with an angled knife, plate with lemon slices

I have prepared two flavors, the light dipping is Vietnamese plum sauce (sour and sweet taste), and the dark dipping is light soy mustard. You can also use Vietnamese sweet and spicy sauce, fish sauce, etc.

9. Make a vegetable salad with the remaining ingredients

10. My cats are all here to try something new

11. Paired with a homemade yogurt with a stunning appearance, this weight loss feast is perfect.