越南春卷Vietnamese Spring Rolls

用加盐滚水把花肉煮至熟，间中加入数滴麻油和少许糖，然后把煮熟花肉切薄片。Boil belly pork in a pot of salted boiling water. Add a few drops of sesame oil and sugar when boiling. Once pork is done, dish out and slice thinly.

用温水把米纸软化，然后放上3片薄荷叶，再放入适量红萝卜及青瓜丝，再放上2片虾肉及3片猪肉，再铺上适量豆芽及米粉。Soften the rice paper in a bowl of warm water, place 3 mint leaves on one end of the rice paper. Add some shredded carrot, cucumber , 2 prawn halves and 3 slices of pork. Next to it add some beansprouts and top up with some rice vermicelli.

把米纸一角往里折，再将两边折起，卷紧即可。To roll, fold the uncovered side inwards then roll tightly the rice paper to make a nice neat roll.

把蘸酱材料A煮至糖溶解，离火待凉，拌入蘸酱材料B即可蘸春卷吃。For the dipping sauce, combine all sauce ingredients A and heat until sugar is dissolved. Leave aside to cool completely. Stir in sauce ingredients B to mix. Serve the rolls with the dipping sauce.