1. Shell and devein shrimps and slice them in two.

2. Put pork into an ovenproof bowl and cover with the edge-open wrap. Microwave on 600W for 1 minute. (30seconds on 1200W) Spread pork on a sheet of paper towel to remove the excess water, and cut into thin stripes. Season with salt and pepper. Wash moyashi, remove the fine roots and drain. Cut bannou-negi onions into 10cm lengths.

3. Moist each rice paper with warm water to soften. Place moyashi, pork, and shrimps on the moistured rice paper. Leave 2cm space from both sides and place the fillings. In order of moyashi, pork and shrimps on top.

4. Place bannnou-negi onions on the shrimps, fold the both sides and roll up from the front.

5. Garnish with peppermint leaves, and serve with black amazu.

*To soften rice paper, place a sheet of rice paper on a cutting board (or somewhere flat), put some warm water in a heatproof spray. Spray on the rice paper to moist. Do not spray all the rice paper at one time as they stick together easily.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.