Filling:

• About 40g Natto
• 50g Bean sprout
• 1 Cucumber
• Shiso Leaf
• 1/2 package thin brown rice noodles
• Cilantro to taste

Dipping sauce

• Fish sauce to taste
• Squeezed lemon juice to taste
• Honey to taste

1. Fully immerse a sheet of a rice paper into the warm water for about 10 - 12 seconds, just until soft (don't let it become too soft; it will continue to soften as you work). Lay it on the cutting board.
   *You will have a bowl that is larger than diameter of rice papers so that you can completely immerse the skins in water to soak and soften them. Rolls big enough to hold. Soak one paper at a time, or they will stick to each other.
2. Soak the brown rice noodles in hot water to soften for about 20 minutes. Drain thoroughly. (How to prepare the noodle depends on the products, see the back of the package and follow the directions.)
3. Wash the vegetables and cut cucumber into thin slices.
4. Blanch bean sprouts quickly.
5. On a rice paper, lay shiso and a small amount of noodles, vegetables and Natto. Fold both sides of the paper over the filling, and then roll it up.
6. Combine all the dipping sauce ingredients in a small bowl and sprinkle chopped cilantro.