[Vietnamese Spring Rolls]
Hold up the thin rice paper made from milled rice paste against the light, peel off a delicate layer, soak it, then layer it with fresh, tender shrimp, fragrant bell pepper strips, and lettuce shreds. Wrap everything into a vibrant, translucent roll and dip it in a sweet and tangy sauce... Wishing you a great appetite this summer. :)
Ingredients
Steps
Wash the Dutch cucumber, carrot, purple cabbage, cabbage, lettuce, and red and yellow bell peppers. Cut them into strips and set aside.
Clean the shrimp. Use a toothpick to remove the vein from the connection between the second and third segments of the shrimp tail.
Blanch the cleaned okra and deveined shrimp separately in boiling water, then transfer to ice water to cool.
Peel the blanched shrimp, removing the shell to obtain the shrimp meat. Set aside.
Remove the okra from the ice water. Wash the cherry tomatoes and Dutch cucumber. Slice them, then set aside.
Prepare a round container larger in diameter than a Vietnamese spring roll wrapper. Pour warm water around 60°C (140°F) into it, and soak the spring roll wrapper for about 5 seconds (you can also use a shallow pan with some depth).
Lay the softened spring roll wrapper flat on a cutting board. In the center, place lettuce shreds, cabbage shreds, cucumber strips, carrot strips, red and yellow pepper strips, shrimp, and other ingredients. Note: Arrange the top ingredients over the bottom ones for a more visually appealing result.
Fold the left and right sides of the spring roll wrapper toward the center to enclose the sides of the ingredients. Then fold the bottom of the wrapper upwards to cover the bottom ingredients. Finally, lift the top side of the wrapper and arrange the top ingredients over the bottom. Tuck the edge of the spring roll wrapper underneath.
Serve with plum sauce, and the Vietnamese spring rolls are ready!