First things first, you are going to see my hands a lot in this post. This is a -very detailed- step by step recipe, with a looot of pictures so I tried to make my hands look pretty with fuchsia nail polish. Hope you’ll like it.
Second, don’t be afraid of making your own spring rolls. I mean, scroll down and look at the pics (but then come back, I’m not done talking). Looks easy, doesn’t it? well, it actually is! I’m not gonna lie to you, the first two rolls might be a bit messy. But they will still be good, fresh and tasty, and you’ll get ‘the trick’ very quickly, I promise.
I can imagine those spring rolls very well at a dinner party, the kind with a buffet. Or as a light and satisfying lunch.
All right, let’s get started!
PS: My sister is visiting us in Sydney, we’re having a great time!!
Cal: 195 – Protein: 8.7g – Fat: 2.08 – Carbs: 36g – Fiber: 2.2g – Sugar: 2.8g
WW Old Point: 4 pts – Points+: 7 pts
The quantity needed for each ingredient is approximate because it’s pretty hard to measure exactly how much I use for each roll. I usually prepare all the ingredients in different bowls and keep making some rolls until the first ingredient runs out. Consequently, the nutrition facts are also approximate.
The first time I went out to eat at a Vietnamese restaurant with my family, I was very unsure of what to expect. I had the misconception that the meal would be your run-of-the mill greasy, heavy food, requiring a great deal of extra sweat time at the gym. I was surprised and delighted when...
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