Prepare the vegetarian shredded pork (bì chay). (I’ll post a separate recipe for this.) Wash and dry the vegetables so they’re ready for rolling.

Wet the rice paper, then layer fresh herbs, lettuce, rice vermicelli noodles, and vegetarian shredded pork on top. Roll tightly. That’s it—your spring rolls are ready!

For the dipping sauce, simply mix soy sauce, sugar, minced chili and garlic, lime juice, and a little warm water (similar to how you’d make fish sauce, but using soy sauce instead). Add some fried shallots to the sauce if you like.