Rinse the shrimp and remove the heads. Boil until cooked, then peel the shells.

Boil the pork belly until cooked, then slice into bite-sized pieces.

Wash all ingredients. Peel and shred the carrots. Peel the cucumbers and cut into strips.

Lay out a rice paper wrapper. Add the ingredients, then roll up tightly and serve.

In a bowl, mix sugar, water, fish sauce, minced garlic, chopped chili, and lime juice to make the dipping sauce. The sauce should be a balanced blend of sweet, sour, spicy, and salty flavors.