Cut the sliced pork belly into 1.5-2 inch pieces and season with salt.
In a large frying pan, heat oil on high heat. When oil is hot, add the meat and cook until crispy. Use a paper towel to absorb excess oil and transfer it to a serving plate.
Cut daikon, celery, cucumber, and carrot into thin strips. Place all the fillings (lettuce, shiso leaves, boiled eggs, shiraga negi, and cilantro) on a serving plate.
To Make Dipping Sauce
Cut green onion into small pieces. Grate ginger and daikon and squeeze the water out (we only use grated ginger and daikon). Combine all the ingredients for the dipping sauce in a small bowl and mix well.
To Make Spring Rolls
In a large bowl, pour hot water. Holding the rice paper by the edge, rotate it in hot water 3 times (like a spinning wheel) and put it on a plate. The rice paper will be soft from the hot water. Put the toppings in this order: one piece of red leaf lettuce, one shiso, a few pieces of pork belly, veggies, the egg, and then lastly pour a bit of the sauce on top.
Start wrapping all the toppings with the bottom center. Then fold the sides and continue rolling the rice paper. The edge will stick together naturally.
You can keep the leftovers in an airtight container or covered in plastic and store in the refrigerator for a day. The rice paper gets hard, so I highly recommend to eat it on the same day.