Veggie and Seafood Spring Rolls

Flavor: Sour and spicy; Cooking method: Baked; Time: 1 hour; Difficulty: Easy.

Steps to make Veggie and Seafood Spring Rolls

Soak the vermicelli in warm water until soft.

Arrange the fresh shrimp on a plate.

Place the softened vermicelli on the plate.

Put the shrimp and vermicelli in the steamer oven together.

Fill the water tank of the steamer oven with water.

Select the steam function at 100℃ and steam for 8 minutes.

Cut the cucumber into thin strips.

Chop the cilantro and Thai chili peppers.

Chop the celery.

Take out the steamed shrimp and vermicelli.

Put the mung bean sprouts in the middle layer of the steamer oven, select the steam function at 100℃, and continue to steam for 3 minutes.

Peel the shrimp and set aside.

Cut the vermicelli into sections.

Soak the rice paper in clean water for 30 seconds to 1 minute until soft.

Place the softened rice paper on the cutting board, and put 2 shrimp on it.

Then add other ingredients in order.

Fold the rice paper from the top and bottom towards the center.

Then roll from left to right to make the spring roll.

Make a dipping sauce with fish sauce and Thai chili peppers, or simply serve with Thai sweet chili sauce.

Finished product.