Hello Hive community !!!
This is my second post on Hive Blog, I had a post about me 2 days ago and I have received a lot of welcome and comments from people even though they didn't know me before. This is a community of civilized and friendly bloggers, that's how I feel. I am a mother of one daughter, this is a blog I share about travel, food and life around me. Yesterday 
Vietnam is an agricultural country so vegetables are quite cheap, it's easy to create own fresh roll. We usually make this dish in the summer because it is full of nutrients like protein, fat and fiber. This dish is quick and convenient, it's the dish that I used to make for my husband. I packed them in the food box and my husband brought these fresh rolls to his company. Here is my recipe:
This dish is often dipped with fish sauce, peanut sauce or mayonnaise.
Step 1: You need to wash the vegetables before rolling, I usually wash the vegetables with about 4-5 times of water. Wash the cucumbers and carrots, then peel and cut them into thin strips, you should cut them into pieces of the same size. Wash the purple cabbage, cut it into long thin strips and soak them in salted water for about 15 minutes to soften the purple cabbage.
Step 2:
Remove the shells, shrimp heads and tails then bring a pot of water to a boil. When the water is boiling, add shrimp to the pot, you should not add shrimp to the pot when the water is not boiling, it will cause the shrimp to be fishy and crushed. Fresh noodles rice is a common ingredient in my country, i can buy it easily anywhere. If you don't have fresh rice noodle you can buy dried noodle rice and then boil them.
Step 3
Arrange the ingredients on a plate to prepare the roll. Rice paper is quite crispy so you need to add a thin layer of water on them to make them softer and easier to use. Spread rice paper on the surface of the cutting board, arrange the ingredients on top, roll tightly (roll so the shrimp can stand out). Gently place the rolls on a plate and decorate to your liking.
