Steam the shrimp, then peel and remove the heads.
Boil the pork with a lightly crushed shallot, adding a splash of fish sauce and a pinch of MSG for flavor. Once cooked, slice the pork thinly for easy rolling.

Crack the eggs into a bowl, add 1 teaspoon fish sauce, 1 teaspoon black pepper, and 1 teaspoon seasoning powder. Mix well, then fry with sautéed shallots. Cut into small pieces.

Cut the carrot into two portions: 1/4 to shred and add to the dipping sauce, and 3/4 to slice thinly for rolling. Slice the cucumber into thin strips. Soak the lettuce and herbs in salted water, rinse, and drain well.