The method cannot be more simple: grab a leaf, pile a reasonable amount of selected toppings, roll. Bite.
One can approach this clockwise, starting from the lower right quadrant: leaf, raw shallots and ginger, chopped lime, nuts, fried krill and pork fat. Top with sauce. Roll, bite.
Every bite is as complex and as bright, as expected from Thai cuisine. Sour and salty, a hint of sweetness. It can go in a couple of bites, it can disappear in one. There is art in finding that gustatory balance, satisfying the palate in various degrees. There is no favorite combination, however; the consensus was, everything was delicious.