Start by preparing your fresh vegetables and proteins for the Vietnamese spring rolls. Thinly slice vegetables like lettuce, carrots, bell peppers, and cucumbers. Ensure proteins like shrimp, chicken, or tofu are cooked and cut into bite-sized pieces.

Fill a shallow dish with warm water and dip one rice paper wrapper into it for about 5–10 seconds. Carefully lift and lay it flat on a damp kitchen towel.

Position the softened rice paper on your work surface. Place a small amount of vegetables, herbs, and protein in the center. Fold the sides over and roll it tightly upwards.

Once rolled, place each spring roll seam-side down on a plate lined with a damp cloth. This keeps them moist and prevents sticking.

Prepare your dipping sauce in small serving dishes. Arrange alongside spring rolls for easy access.