Clean the chicken, add ginger to a pot, and boil until cooked. Remove and shred the meat.
- Clean the shrimp, marinate with ginger and lemongrass, steam until cooked, then peel.
- Cook a thin omelet with the eggs, then pan-fry the sausages.
- Cut pineapple, cucumber, pork sausage, omelet, and sausages into even thin strips.
- Cut the carrot into thin strips and blanch briefly in boiling water.
- Wash the herbs and lettuce, soak in salted water for 15 minutes, then drain well.

Clean and dry a large tray, then arrange all the prepared ingredients on it, placing each ingredient in a separate section for a nice presentation.

Make the dipping sauce:
Mix fish sauce, sugar, and lime juice. Add carrot flowers cut into thin slices, and cooled boiled water. Stir well and adjust to taste, then add minced garlic and sliced chili, mixing thoroughly.
- Alternatively, you can use fermented fish sauce as a dip.

To eat, take a rice paper wrapper, add a little of each ingredient as you like, roll it up, and dip in the sauce.