Thinly slice 30 grams of red cabbage, rinse, and cook with 1 cup (250 ml) water for 5 minutes. Strain out the cabbage, keeping the colored water. Add 100 grams fresh rice vermicelli noodles to the colored water, bring to a boil, cook for 3 minutes, then remove the noodles and let cool in a colander.

Boil 20 dried butterfly pea flowers (use more for a deeper color) with 1 cup (250 ml) water. For a lighter purple, add a little lemon juice to change the color. Add rice vermicelli noodles to the colored water to dye them. Remove, drain, and let cool.

Boil 1 cup (250 ml) water with a drop of blue food coloring (America Color brand or similar), add rice vermicelli noodles, cook, then remove, drain, and let cool.

Wash all fresh herbs thoroughly. Julienne the cucumber, carrot, yellow bell pepper, and red cabbage. Slice the boiled pig ear into strips. Steam the shrimp, peel, and slice in half lengthwise. Cut the pork sausage into pieces. Cut the fried tofu into stick shapes. You can also use other fillings you like, such as omelet, boiled egg, boiled pork, or steamed squid.

For the dipping sauce, mix in a 1:1:2:4 ratio: 1 tablespoon fish sauce, 1 tablespoon vinegar, 2 tablespoons sugar, 4 tablespoons water. Stir the fish sauce and sugar together until dissolved, then add water and vinegar. Adjust to taste for a balanced sweet and sour flavor. Finely chop seeded chili and garlic, then add to the sauce. (Tip: To keep the chili and garlic floating on top, do not crush or pound them. Add the acidic ingredient—lemon juice or vinegar—to the fish sauce and sugar before adding the chili and garlic.)

Moisten the rice paper wrappers with water. Add toasted sesame seeds or roasted peanuts, fresh herbs, julienned cucumber, carrot, bell peppers, boiled pig ear or pork sausage, steamed shrimp, and colored noodles. Roll up tightly to make beautiful spring rolls.

Now you have delicious and colorful rainbow spring rolls. Just dip them in the sweet and sour fish sauce for the perfect summer treat!