1. 250g minced pork, add 1 egg, then add cooking wine, salt, sugar, mix well and marinate for ten minutes
2. Pour 3 tablespoons of soy sauce, 1 teaspoon of chili oil, 2 teaspoons of fish sauce, 2 teaspoons of sesame oil in a bowl, squeeze in half a lime juice, add 1 teaspoon of cooked white sesame seeds, and mix well to make a dipping sauce
3. Pour the oil in the wok and heat up, add the chopped onion, the chopped garlic, and the chopped ginger to fry until fragrant; take part of the green onion, ginger, and chopped garlic into the dipping sauce and mix well, then pour the remaining portion into the minced pork and mix well
4. Pour the oil in the wok to heat up, pour in the minced pork and stir-fry, and then set aside; put the oil in the pan and heat up, add the shredded colored peppers and cook, and set aside.
5. Soak the Vietnamese spring roll wrappers in warm water for 5 seconds, then remove them and spread them on a cutting board. Place shredded lettuce, red cabbage, colored peppers, and minced meat on the plate. Wrap them and place them on a plate.
6. Wrap all the spring rolls one by one and serve with dipping sauce
