Half a cucumber, 1 rice flour, 1 lettuce, 5-8 pieces of rice skin, 50g pork slices, 12 shrimps, 1 garlic, 10c.c lemon juice,12t fish sauce.

working methods

1. Pork slices are cooked (to be spread out), shrimps are shelled and intestines are removed, rice noodles are cooked, cucumbers are shredded, lettuce is washed and torn to half the size of a palm. Let the ingredients on it cool before you do the next step ~

2. Put the rice skin on the "dry" board, then sprinkle some water to soften the rice skin, put 2 shrimps, 1 pork slices, a little shredded cucumber and a little rice flour in turn near the middle below, and finally put about 2-4 lettuce slices. If you put it on a wet wooden board, the rice skin will not roll up if there is too much water. Attention!

3. Pull the bottom up to cover the ingredients, then fold the left and right sides inward, and finally roll them up slowly, that is, roll them up with spring rolls.

4. Slice the garlic and add it to the dipping sauce. Water is mainly used to dilute Thai sweet and spicy sauce.

5, before eating, it is recommended to cut it into up to 3 sections, which is not easy to clip the stuffing inside.