12 fresh shrimps, one mango, 6 sheets of rice paper, a handful of Vietnamese rice noodles, lettuce and lettuce, 100g of chicken breast, 1 tbsp of soy sauce, 1 tbsp of fish sauce, 1 tbsp of lemon juice, 1 tbsp of sugar, 1 tbsp of minced garlic, 1 tbsp of minced chili pepper

How to do it

1: Remove the intestines from the shrimps and scald them. Cook the rice noodles and let them cool. Steam the chicken breast, let it cool and tear it into thin shreds, cut the mango into strips and wash and drain the lettuce.

2, rice paper lightly soaked in water for about 5 seconds to take out, placed on a plate after a while will be softened, and then about 1/3 of the way down the lettuce, lettuce on top of the shredded chicken and mango strips, and then shrimp in the middle of the rice paper about. Roll up from the bottom, then left and right inward, and finally roll up the top down again.

3. Put all the dipping sauce ingredients into a bowl and mix well, seasoning to your liking.