How to make Yingchun (Salad Spring Rolls)

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  1.Wash, cut cucumbers into strips, slice carrots, and prepare vegetables

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  2. After boiling water in the pot, rinse the tenderloin slices one by one.Rinse the thin slices for 3 to 40 seconds until the meat turns white.

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  3.Rinse well and let cool for later use

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  4.Take out three spring roll wrappers

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  5. Fill a container with half of the warm water, and slowly put a spring roll wrapper into the warm water, be sure to do it slowly

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  6.Slowly rinse all the spring roll skins, about 10 seconds, (just check the water temperature) and the spring roll skins are completely rinsed and soft p>

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  7. Gently lay the warm spring roll wrappers flat, being careful not to burst

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  8. Place mizuna on the first layer of the spring roll skin, then put the tenderloin slices, and then carrots slices, cucumbers, radish seedlings

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  9. After the vegetables are placed, then remove the spring roll wrapper from Slowly wrap the vegetables inside

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  10.Then cut it from the middle , (you can also cut off both ends and adjust the length to your liking)

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  11.Down Put a small cup of salad dressing (your favorite flavor) on top of tomatoes and mint leaves, then put the cut spring rolls on a plate, and you're done.