1. Prepare ingredients: cut cucumber and carrot into strips, beat eggs and fry into thin skins and cut strips, tear lettuce into strips, rice with self-adjusted sushi vinegar (two spoons of rice vinegar and one spoon of sugar with a little salt to adjust the juice) and mix well
2. Spread seaweed on the roller blind and put the rice in. To ensure the rice is even, put a fresh-keeping bag on the rice and roll it out with a rolling pin
3. Put in all the ingredients we want
4. Roll up and compact
5. Cut into sections, the knife should stick to the water when cutting, so that it is not easy to stick to the knife
