Vietnamese Fresh Spring Rolls (Goi Cuon)

Boil thin rice vermicelli noodles and let them cool completely.

Dip a sheet of rice paper quickly into lukewarm water until it becomes pliable.

Lay the paper on a flat surface and arrange lettuce, mint, and cilantro near the bottom.

Place a small amount of rice noodles over the herbs.

Lay sliced cooked shrimp or pork belly in a row across the middle.

Fold the sides inward and roll the bottom edge up tightly.

Serve chilled with a side of creamy peanut hoisin dipping sauce.