📖 Instructions

1. Prepare the Rice Paper Wrappers: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 5-10 seconds, or until it becomes pliable but not too soft. You want it to be easy to work with but not falling apart. The key is not to oversoak them or they’ll become too sticky and tear easily.
2. Lay the Wrapper Flat: Carefully remove the softened rice paper wrapper from the water and lay it flat on a clean, slightly damp surface. A cutting board or a large plate works well. Make sure there aren't any creases or folds.
3. Arrange the Filling: In the center of the wrapper, arrange a small pile of vermicelli noodles, followed by lettuce, mint, cilantro, carrots, cucumber, and shrimp (or tofu). Don't overfill the wrapper; a little goes a long way. Aim for a neat and compact arrangement to make rolling easier.
4. Fold the Sides: Fold the sides of the rice paper wrapper inward, covering the filling. This will create a secure base for rolling.
5. Roll Tightly: Starting from the edge closest to you, tightly roll the wrapper over the filling, like you would a burrito. Keep the roll firm and compact as you go. Make sure to tuck in any loose ingredients as you roll. If the wrapper tears, don't worry! Just start with another wrapper. It happens to the best of us! It's always good to have a few extras on hand.
6. Repeat: Repeat the process with the remaining rice paper wrappers and filling.
7. Serve Immediately: Serve the spring rolls immediately with your favorite dipping sauce, such as peanut sauce, sweet chili sauce, or hoisin sauce. If you're not serving them right away, you can wrap each roll individually in plastic wrap to prevent them from drying out.