Gather all your ingredients and prep the fillings by julienning carrots and cucumber, shredding lettuce, and chopping herbs finely. Keep everything within arm’s reach for smooth assembly.
If using shrimp, boil in salted water for 2-3 minutes until pink and firm. Drain, peel, and chop into small pieces. For tofu, pan-fry until golden and chop into small cubes. Set aside.
Fill a small wide bowl with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes soft and pliable, then gently lay it flat on a damp towel.
Place a small spoonful of filling—vegetables, herbs, and protein—near the bottom center of the softened wrapper.
Fold the sides of the rice paper inward over the filling, then tightly roll from bottom to top, sealing the edge gently to secure the roll.
Repeat the soaking, filling, and rolling process with remaining rice paper sheets and fillings, covering finished rolls with a damp towel to keep them moist.
Once all rolls are assembled, place them on a parchment-lined baking sheet. For extra crispness, lightly spray or brush with oil and bake at 180°C (350°F) for 5-7 minutes until edges are golden brown.
Prepare the dipping sauce by mixing soy sauce, rice vinegar, and sesame oil in a small bowl. Adjust with chili or honey if desired for extra flavor.
Let the rolls rest for 10 minutes if baked, allowing flavors to meld; then, slice in half if you like, and serve with your dipping sauce for a delightful, colorful presentation.
