Giant Vietnamese Spring Roll

Wash the cabbage thoroughly, drain, and use an electric slicer to shred it thinly.

Portion the shredded cabbage into an airtight container lined with paper towels and store in the refrigerator.

Line a cutting board with paper towels, wash the carrot thoroughly, and use a slicer to shred it thinly.

Cover the shredded carrots with paper towels and store in an airtight container in the refrigerator.

Wash the apple thoroughly before eating and shred it using a slicer.

Moisten a cutting board with purified water and place three sheets of rice paper on top, overlapping them.

Place the lettuce, shredded cabbage, carrot, apple, and chicken breast on the rice paper in order.

If the rice paper tears because of the large amount of filling, it is okay; just add another sheet of rice paper and roll it up tightly.

To make the perilla seed sauce: Mix 2 tbsp perilla seed powder, 2 tbsp soy sauce, 2 tbsp allulose, 2 tbsp lemon juice, 4 tbsp low-sugar mayonnaise, and 1 tbsp perilla oil.

To make the yogurt sauce: Mix 3 tbsp unsweetened plain yogurt, 2 tbsp low-sugar mayonnaise, 1 tbsp allulose, 1 tbsp lemon juice, salt, and pepper.