• Fill a deep and wide dish with 2 inches of water and heat in the microwave for 5 minutes. You will use this water to dunk the rice paper wrappers, so plan the dish size accordingly.
• See my notes on how to prepare the vermicelli noodles without using the stove.
• Slice the cucumber into finely sliced sticks. You can do this by cutting thin strips longways, and then rotate the cucumber strips the other way. Then cut them again and again until they look like the cucumber sticks in the photo above. Cut the two large carrots in half and repeat this process to get fine carrot sticks.
• Cut the cabbage into long strips and set aside with the other veggies

Assemble the Spring Rolls

• Make one roll completely before moving onto the next one. If not, the wrapper will be ruined.
• First, dunk one wrapper into the heated water and keep it submerged for 15 seconds. The wrapper will start to become gelatinous, which will continue through making the roll. Remove the wrapper and lay it on a cutting board.
• Line 3 shrimp down the middle of the wrapper, leaving room to fold in the ends like a burrito.
• Top the shrimp with a few veggie sticks, pinch of cilantro, cabbage, and vermicelli noodles.
• Carefully roll the Spring roll up like a mini burrito and place it on a plate.
• Continue this process for all 12 Spring rolls.
• Serve immediately for best taste/freshness. Eat within 24 hours to maintain the integrity of the rice paper wrapper.

Thai Dipping Sauce

• Combine all ingredients in a food processor and blend away!
• Serve with the Spring rolls and store leftover sauce in the fridge for up to a week.