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1
Bring enough water to cover the eggs to a boil, and then add the room temperature eggs and boil them.
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2
Boil for 7 minutes for runny yolks, 8 minutes for soft-boiled eggs, 9 minutes to keep the yolks moist, and 12 minutes for hard boiled eggs.
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3
Thinly slice the onion, rinse the slices in water, and then thoroughly drain them.
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4
Julienne the vegetables and ham that you will be wrapping in the rolls.
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5
Quickly run a rice paper wrapper under water, and lay it out on a chopping board or a large plate.
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6
Place the cucumber, carrot and onion on the first third of the paper closest to you.
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7
Place the ham and young (mini) corn on top.
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8
Roll it once away from you, then place the sliced boiled eggs on the rice paper.
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9
Doing it this way will make the eggs easier to wrap, and they will show through the paper well.
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10
Roll in the edges..
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11
Roll it up tightly like this so that it doesn't loosen.
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12
Slice the fresh spring rolls into easy to eat pieces once you're finished rolling them up.
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13
[Recipe for Reference] Handmade Sweet Chili Sauce,.
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14
[Recipe for Reference] Tauchu-Style Sauce,.
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15
[Recipe for Reference] Korean Style Chili Pepper Vinegar Miso Sauce, Chogochujan,.
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16
[Recipe for Reference] Everyone's Favourite All-Purpose Sauce,.
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17
Fish Sauce.
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18
[Recipe for Reference] Shrimp, Glass Noodle and Avocado Fresh Spring Rolls,.
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19
[Recipe for Reference] Korean Buckwheat Crepe Rolls,.
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20
[Recipe for Reference] Fresh Spring Rolls with Cheese Chikuwa & Cucumber Chikuwa.
