Main Ingredients:
Shrimp: 250g; Mango: 1; Carrot: 1/2; Cucumber: 1/2; Vermicelli: a small handful; Lettuce: 2 leaves; Yellow Bell Pepper: 1/2; Red Bell Pepper: 1/2; Mint Leaves: as needed; Vietnamese Spring Rolls: 5.
Seasonings:
Olive Oil: a little; Warm Water: as needed; Thai Sweet Chili Sauce: as needed.
Taste: Sweet and Sour; Cooking Method: Other; Time: Half an hour; Difficulty: Normal.
Detailed Steps for Cooking Vietnamese Shrimp Rolls
Julienne the carrots and blanch them in boiling water, then rinse in cold water and set aside.
Blanch the vermicelli in boiling water, rinse in cold water and set aside.
Remove the vermicelli from the pot and set aside.
Blanch the shrimp in boiling water, rinse in cold water and set aside.
Cut the cucumber into strips, wash the lettuce and mint leaves, and set aside.
Rinse the shrimp in cold water and set aside.
Cut the mango and bell peppers into strips and set aside.
Spread a layer of olive oil on a cutting board, soak the spring rolls in warm water for 3-5 seconds, then roll all the ingredients inside and serve.
Cut the rolls into sections and serve on a plate with Thai sweet chili sauce.
