Start by washing and slicing fresh vegetables like carrots, cucumbers, and bell peppers into thin strips. Chop fresh herbs like cilantro and mint. Gather your protein choice and set everything aside for rolling.

Fill a shallow dish with warm water and dip each rice paper sheet for about 10-15 seconds until pliable. Gently lift the rice paper out to allow excess water to drip off.

Lay the softened rice paper flat and place about two tablespoons of your filling near one edge. Fold in the sides and roll tightly from the edge with the filling.

Heat oil in a skillet over medium heat until it reaches about 350°F. Carefully place the rolled spring rolls seam-side down into the hot oil. Fry for 2-3 minutes per side until golden brown.

Transfer fried spring rolls to a plate lined with paper towels to absorb excess oil. Let them cool slightly before serving with various dipping sauces.