Vietnamese spring roll skin, live shrimp, cucumber, eggs, ham (can be saved), garlic hot sauce, tomato sauce.

working methods

1. Soak the skin of Vietnamese spring rolls with cold water or warm water. It doesn't take long to soften them. Beat eggs into egg liquid and fry them into egg skins; Peaches cucumber, ham and fried eggs; Put the shrimp in boiling water with onion and ginger, blanch until it turns red, then take out cold water to make the taste crisp, and then remove the skin and head of the shrimp for later use.

2. Put three kinds of shredded silk and blanched shrimp together on the skin of spring rolls and roll them up.

3. Mix garlic pepper with a small amount of tomato sauce as dipping material for spring roll skin; Or you can use Thai chicken juice directly, sweet and sour.