Briefly dip the rice paper into warm water for 6–10 seconds until pliable but still slightly firm (it will continue to soften). Lay it flat on the work surface.

Place the lettuce leaf in the lower third of the rice paper, leaving about 1–2 inches of wrapper below the lettuce for sealing.

Add the protein (2 shrimp halves, sliced chicken or tofu) in a single row on top of the lettuce so the colorful side faces up when rolled.

Arrange 1/4 cup cooked rice vermicelli on top of the protein, followed by 2 tablespoons julienned carrot, 2 tablespoons julienned cucumber, and 1 tablespoon thinly sliced red bell pepper.

Add 3 mint leaves and 2 cilantro sprigs on top of the vegetables, slightly offset toward you to make rolling easier.

Fold the bottom edge of the rice paper up over the filling, then fold the two sides inward snugly. Continue to roll away from you, keeping the filling tight, until sealed. If the edge is dry, dampen with a little water to seal.

Protein & Vegetables

If using shrimp: poach or steam shrimp until just cooked (2–3 minutes), cool, peel (if needed) and slice lengthwise. If using chicken: poach a small piece (about 2 oz) until cooked through and slice thinly. If using tofu: press, pan-fry lightly for texture and slice thinly. Use 2 pieces total for this single spring roll.

Julienne carrot, cucumber (remove seeds with a spoon before julienning to avoid excess moisture), and thinly slice red bell pepper. Cook and cool rice vermicelli according to package instructions, then rinse under cold water and drain thoroughly before measuring 1/4 cup for the roll.

Dipping Sauce (Nuoc Cham-style)

Stir together 2 tablespoons warm water and 1 teaspoon sugar until the sugar dissolves.

Add 1 teaspoon fish sauce (or soy sauce), 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, and 1/2 teaspoon thinly sliced chili. Taste and adjust balance: add more lime for acidity, more sugar for sweetness, or more water to mellow the saltiness. Serve the sauce in a small bowl alongside the roll.