Delicate Vietnamese fresh spring rolls filled with crisp vegetables, vermicelli noodles, and your choice of tender pork belly or shrimp, wrapped in tender rice paper for a light and refreshing appetizer.
Quickly soak a sheet of rice paper in cold or room temperature water until flexible.
Remove the excess water from the rice paper by gently shaking or laying it flat.
Immediately lay your fillings in the center of the rice paper.
The soaked rice paper should be soft enough to roll without tearing.
Add plenty of fresh vegetables, vermicelli noodles, and your preferred protein such as pork belly or shrimp; place the shrimp last so they remain visible.
Fold both ends of the rice paper as done in restaurants: first fold the left side, then the right.
Lift the roll using your thumb and index finger, turning it slightly and supporting it with your other fingers.
Firmly roll the spring roll with both hands until completely sealed, tucking the edges in tightly like wrapping a cigar.