Summer Rolls are healthy and fortunately easy to make. I have learned to make summer rolls from working in a restaurant watching cooks make them repeatedly. The trick is when you soak rice paper, you MUST use cold water. Hot or warm water makes rice paper soften quicker, but the rice paper will crack after you finish rolling them within 10-15 minutes. The filling is all fresh vegetables and cooked shrimp or hand made pork balls (optional). Basic filling is green leaf lettuce, cucumber, carrot, basil, vermicelli noodle). There are two kinds of dipping sauce that is usually served with summer rolls. One is a clear sauce that made from fish sauce, vinegar, sugar and chilli flakes (optional). Another is made from the combination of hoisin sauce, cooked carrots, pineapple and Sriracha (hot sauce). Personally, I prefer the second sauce because the it enhances the flavour of the vegetables and shrimp more.