• Hard-boil the eggs for 10 minutes, rinse with cold water, peel and have them ready. Mix the ingredients for the sauce. Rinse the mung seedlings, shake dry in a sieve and distribute on the serving plates. Wash the lettuce leaves and cut into bite-sized pieces. Wash, peel and add the rambutan fruits.
• Heat the deep-frying oil in a deep fryer or in a wok to 220 degrees and fry the eggs in 2 portions until light brown (takes about 30 - 40 seconds). Let cool, cut in half lengthways and place the halves on the serving plates. Pour the sauce over it and serve as a starter.

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• Spring roll sauce ala Sanur Beach: Spring roll sauce ala Sanur Beach