Step 1

Cook the noodles according to the package instruction. Add 1 tablespoon of salt to the water to help season it a bit. Rinse the noodle with cold water, place in a bowl, and season with fish sauce, lime juice, or any flavor of your liking. Set aside the other ingredients for rolling. These vermicelli rice noodles can be found in Asian markets.

Step 2

Dip the rice wrapper in warm water in a large bowl for a few seconds until softened. Don't let it get too soft or difficult to handle.  Cold water will take longer than warm water.

Step 3

Grab a small handful of noodles, and spread them into a short strip the length of your pointy finger.

Step 4

Add the sliced cucumbers on either side of the noodle to form a rectangular shape. I use this trick to help keep the noodles and ingredients in one place for easy folding.

Step 5

Add a tiny amount of each herb and vegetable to the noodles.

Step 6

Roll the top of the softened noodles over the top of the ingredients.

Step 7

Fold each side of the wrapper over the ingredients to wrap around the ingredients.

Step 8

Add the shrimp on top, then roll until the end of the rice paper. That's it! You have yourself a delicious fresh spring roll! Roll the other wrappers or as many as you'd like for your servings. Keep any leftover rice paper wrappers in an air-tight container for the next time to keep them from getting stale.