🟢材料：
米紙 11張（22cm越南春卷皮）
鮮蝦 15隻（約160克）
蝦米 30克
鹽、胡椒粉 適量
腸粉豉油材料：
薑片 3片
紅蔥頭 1顆
蔥 適量
生抽 2湯匙
水 4湯匙
糖 1茶匙
老抽 1/2茶匙
🟢做法：
1️⃣ 腸粉豉油：
爆香薑片、紅蔥頭、蔥，加入2湯匙生抽、4湯匙水、1茶匙糖和1/2茶匙老抽煮開，濾去渣滓即成。
2️⃣ 鮮蝦去腸洗淨吸乾水，加少許鹽和胡椒粉拌勻備用。
3️⃣ 打濕一條乾淨的廚房巾，扭乾水平鋪枱上。
4️⃣ 米紙過一遍50°C的溫水，鋪廚房巾上，加入蝦米、蔥花捲成腸粉狀，鮮蝦腸粉則加蝦仁5隻，摺疊成條狀。
5️⃣ 碟底掃油，放上腸粉，在腸粉面掃少許油。水滾下鍋，大火蒸3分鐘，淋入腸粉豉油。
🟢 Ingredients:
Rice Paper - 11 sheets (Vietnamese Spring Roll Wrapper, 22cm)
Shrimp - 15 pieces (approximately 160g)
Dried Shrimp - 30g
Salt & White Pepper Powder - to taste
Cheung Fun Soy Sauce Ingredients:
Ginger Slices - 3 pieces
Shallot - 1 piece
Spring Onions - appropriate amount
Light Soy Sauce - 2 tablespoons
Water - 4 tablespoons
Sugar - 1 teaspoon
Dark Soy Sauce - 1/2 teaspoon
🟢 Cooking Directions:
1️⃣ Cheung Fun Soy Sauce:
Sauté ginger slices, shallot, and spring onions. Add 2 tbsp light soy sauce, 4 tbsp water, 1 tsp sugar, and 1/2 tsp dark soy sauce. Bring to a boil, strain out solids, and set aside.
2️⃣ Clean the shrimp, devein and pat dry, season with a pinch of salt and white pepper powder.
3️⃣ Wet a clean kitchen towel, wring it out, and lay it flat on the table.
4️⃣ Dip the rice paper in 50°C warm water briefly, then place it on a kitchen towel. Add dried shrimp and chopped spring onions, rolling it into a cheung fun shape. For shrimp cheung fun, place 5 shrimp on the rice paper and fold it into a long roll.
5️⃣ Lightly grease a plate and place the cheung fun on it. Lightly brush oil over the cheung fun. Once the water is boiling, place the plate in the steamer and steam over high heat for 3 minutes. Drizzle the prepared soy sauce over the cheung fun before serving.
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