Prepare shrimp by removing the head and tail, peeling, and seasoning them with herb salt, salt, and pepper. Prepare the crami by slanting it into two or three pieces. Cut the cucumber into 5cm pieces, turn it around, and chop it into small pieces. Cut pickled radish and paprika into 5cm long pieces. Boil vermicelli (rice noodles) moderately in boiling water and drain it.

Parboil the seasoned shrimp in boiling water and cut it in half. Pour enough hot water to cover the rice paper in a large bowl and cook it with rice paper. Place the rice paper on a tray and place the prawns on top of the filling. (It's delicious if you put the creamy instead of the shrimp.)

Add perilla leaves or green lettuce to the new advantage. Put your favorite ingredients such as vermicelli, paprika, cucumber, chija pickled radish, and ham on top of lettuce and roll them together in the middle. For peanut sauce, mix all the ingredients and adjust to your taste.

The shape of chubby shrimp, chewy rice pees, and rice noodles crunchy vegetables is pretty and delicious, and the spring roll satisfying the five senses is complete. It's so delicious if you dip it in sweet chili sauce or peanut sauce. Spring rolls are delicious because their blood is chewy over time, so I think they are perfect for lunch box menus.