Dipping, put all ingredients in the pot. Boil over medium heat, stir until sugar and salt dissolve. Let’s it cool down.

Heat the wok with olive oil, over medium heat. Add the pounded. Stir fry until fragrant. Add chicken, stir fry until cook. Add carrot and tofu. Seasoning with palm sugar, soy sauce and oysters sauce. Stir fry until cook, add spring onion. Stir to mix well. Let’s it cool down completely.

Prepare the water for brushing the rice paper. Brush rice paper, place on a chopping board, sprinkle small shrimp. Then scoop the stuffing followed by bean sprouts, wrap and roll. Place it on the steamer.