Prep all of your filling ingredients. Cut the veggies and gather all the ingredients near you. I like to place these all on a cutting board near my spring roll rolling area.

Fill a large bowl (Large enough to dip the rice paper in) with lukewarm water.

Wet the counter in front of you. The wetter the better.

Do a "test" roll. Dip the rice paper in the water. If using thin rice paper, just a quick dip is all you need. Otherwise, dip for 5-15 seconds. Pull when slightly pliable (not too soft) and place on wet counter. If rice paper still feels stiff, dip your hand in the water bowl and wet the rice paper a little, it will soften up.

Place a 1/4 leaf of lettuce down first in the front center of the rice paper (to prevent shredded veggies from poking out of rice paper) leaving 2-3 inches of space on the sides.  

Top the leaf with shredded veggies. Then firmly wrap up, tucking in the sides as you go. Place seam side down on a wet cutting board, cover with a damp paper towel.

Do you like the size? Fill more or less to your preference. (Smaller rolls are good for appetizers, larger for lunch.) Did your roll fall apart? If so, too long soaking time. Adjust the time. If your roll was not pliable enough to roll, then not enough soaking time. Simply adjust. Remember, each rice paper brand is slightly different and this is a “feel” thing.

Roll each spring roll one at a time. The more you do this, the easier it will get

Serve over top a lettuce-lined platter (this will prevent them from sticking to the platter)  cut in half with room for the sauce. See photos!