Early Spring Starter Platter

Method

1. 1 Trim carrots and white radishes into thin flower shapes (2 mm thick), then toss with salt for 15 minutes and squeeze out the excess water.
2. 2 Soak the flower bulbs in vinegar and sugar for 20 minutes to make a crispy, sour pickled relish.
3. 3 Boil the shrimp for 2 minutes, then peel them, leaving the tails intact, and cut them in half lengthwise.
4. 4 Cut the Vietnamese pork sausage into long strips and wrap them together with half a shrimp in a lettuce leaf.
5. 5 Arrange the rolls in a circle around the plate, place the pickled cucumber in the center, and sprinkle with herbs and pepper; serve chilled.