Vietnamese Rolls Recipe
If you're looking for a refreshing, low-fat dish to enjoy this summer, you can't miss out on these delicious Vietnamese Spring Rolls. Today, I'm excited to share this recipe with you.
INGREDIENTS
- 5 sheets Vietnamese Rice Paper
DIRECTIONS
Prepare Ingredients: 5 sheets Vietnamese Rice Paper, 2 Eggs, 150g Cucumber, 80g Carrots, 40g Romaine Lettuce, 1 Mango, 1/2 Yellow Bell Pepper, 8 Shrimp, 1 pack Mint Tea, and Thai Sweet Chili Sauce.
Prepare Vegetables: Wash the cucumber, carrots, and yellow bell pepper. Peel and julienne the cucumber and carrots, and slice the bell pepper. Arrange them on a plate and set aside.
Blanch the sliced bell pepper and carrot in boiling water, then drain and place them on a plate to cool.
Cook the shrimp in a pot until fully cooked, then peel off the shells and drain. Set aside.
Tip:
To devein the shrimp:
Take a toothpick and insert it into the second segment from the tail end, pushing it towards the head. Lift the toothpick to reveal the black vein along the back of the shrimp. Gently pull out the vein with your fingers.
Heat oil in a skillet and pour in the egg mixture, spreading it out to make a thin egg crepe.
Prepare the Rice Paper: Fill a plate with warm water. Submerge one rice paper sheet in the water until it becomes soft and translucent.
Place the softened rice paper on a plate and layer with shrimp, egg crepe, cucumber slices, carrot slices, bell pepper slices, and romaine lettuce.
Fold the sides of the rice paper over the filling, then roll from the bottom up, ensuring the shrimp is wrapped inside. Repeat to make a total of 5 spring rolls.
Cut the mango in half, avoiding the pit. Score the flesh in a crosshatch pattern and gently push the skin to flip the cubes outward.
Arrange the rolled spring rolls on a plate and serve with Thai sweet chili sauce for dipping. Place the mint tea bag in a cup, pour in hot water, and let it steep to make a refreshing mint tea. Enjoy your light and delicious breakfast!