First, marinate the chicken tenderloin with sesame oil, light soy sauce, black pepper, salt, thyme, and rosemary (I happened to have these at home, so I used them for extra flavor). Let it marinate for 15-30 minutes.

Next, prepare the vegetables by cutting them into long strips. You can add any other vegetables you like.

Bring a pot of water to a boil over medium-high heat. Once boiling, add the rice vermicelli noodles and cook until just tender but not mushy. Drain, rinse with water, and set aside in a colander to remove excess water.

Once the chicken is marinated, heat a pan over medium-high heat. When hot, add the marinated chicken and grill until golden brown and cooked through. You can check doneness by pressing with a spoon—if it still feels springy, it's not done yet, or you can cut to check.

When the chicken is cooked, set it aside. Add the enoki mushrooms and sausage to the pan and cook until done, then set aside.

Once everything is ready, it's time to assemble the spring rolls. Use Vietnamese rice paper, which you can find at most supermarkets. Prepare a large bowl of water to soften the rice paper sheets.

Dip a rice paper sheet in water for about 5 seconds, then place it on a cutting board. Add your choice of vegetables and meat on top. Roll up from the bottom halfway, fold in the sides, then finish rolling up tightly.

Once rolled, cut each roll into 3 pieces (dipping the knife in water helps prevent sticking). Serve with dipping sauce. Personally, I don't prefer plum or peanut sauce, so I tried it with homemade sweet chili sauce. You can make the sauce ahead and keep it in a jar for later. That's it—fresh spring rolls are easy to make and not complicated at all!