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If rice paper strips aren't available, cut rice papers into 1-1.5 cm (0.4-0.6 inch) strips.
Prepare other ingredients: julienne unripe mango, wash Vietnamese coriander, boil quail eggs, and slice kumquat/lemon or lime. Gather all necessary ingredients.
In a mixing bowl, combine rice paper strips, Tay Ninh Shrimp salt, and sacha sauce (if using). Add kumquat/lime/lemon juice and spray water onto the mixture (left image). Wear a glove on one hand and mix with the other hand holding the bowl. Mix until the rice paper strips soften and have a slight yellow color (right image).
Add mango, beef jerky, pork rinds, dried squid, etc., except for quail eggs and Vietnamese coriander, which are soft and could be crushed while mixing. Then, add quail eggs.
Cut Vietnamese coriander into smaller pieces with scissors and add them to the mixing bowl. Gently stir before serving. Taste and adjust the flavor with shrimp salt and kumquat/lime/lemon juice. If rice paper strips are dry, spray a little more water.
Due to the mixture of rice paper strips with kumquat/lime/lemon juice and water, they become soft but may become sticky and clumpy within 30-45 minutes. It's best enjoyed immediately after mixing. Enjoy!