500 g Shrimps, peeled and deveined
1/2 teaspoon Salt
5 Spring onions (scallions), white portions only, chopped
1 teaspoon Sugar
1/2 teaspoon Ground white pepper
1/2 teaspoon Chicken seasoning powder
2 tablespoons Vegetable oil
12 sheets Vietnamese rice paper, sprinkled with water to soften
Garnishing
100 g Lettuce
25 g Mint leaves
150 g Pickled carrot and radish
1/2 Cucumber, julienned
50 g Rice vermicelli, julienned
250 ml Mixed fish sauce
6 Sugarcane sticks, 10 cm long, peeled

Mix shrimps with a pinch of salt then rinse and dry thoroughly. Grind or pound shrimps with spring onions, remaining salt, sugar, pepper and chicken seasoning powder. Oil your fingers to prevent shrimp paste from sticking to them. Divide shrimp paste equally into 6 portions. Using your fingers, mould one portion around a stick of sugar cane. Continue to make another 5 sticks. Steam for 10 minutes then grill over medium charcoal heat until lightly browned and deep fry until golden brown. To assemble, lay a sheet of rice paper on a plate. Place a lettuce leaf, some mint leaves, pickled carrot and radish, cucumber and vermicelli on top. Remove cooked shrimp paste from a sugarcane stick and place on top. Roll rice paper up and dip into mixed fish sauce before eating.