10 rice wrappers

1 carrot

1 cucumber

1 bell pepper

1/2 lettuce

10g thai basil

10g mint

1 can of pineapple rings

3 tsp fish sauce

1 red chili

1/2 clove of garlic

Cut carrot, cucumber, bell pepper, and lettuce into thin strips.

Roughly chop Thai basil and mint.

Prepare the sauce by dicing 2 pineapple rings. In a small sauce bowl, add 3 tbsp of pineapple juice from the can, fish sauce, chopped red chili, and diced garlic. Mix well.

Dip rice wrappers evenly into a large bowl of warm water for approximately half a minute. Set the wrapper aside on a flat plate.

In the middle of the rice wrapper, layer carrot, cucumber, bell pepper, lettuce, basil, and mint.

Fold the edges of the rice wrapper towards the center, bring the bottom forward, and roll it tight!

Serve rolls with sauce. Enjoy!