Cook vermicelli noodles according to package instructions (if using) and set aside. Prepare any additional fillings such as shredded chicken, shrimp, tofu, or thinly sliced vegetables.

Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, until it becomes soft and pliable. Remove from the water and place on a clean, damp cloth or paper towel.

Place a small amount of vermicelli noodles (if using) and desired fillings in the center of the softened rice paper wrapper, leaving space at the edges. Be careful not to overfill.

Fold and Roll: Fold the bottom edge of the rice paper wrapper over the fillings, then fold in the sides, and roll tightly to enclose the fillings, similar to rolling a burrito.

Continue filling and rolling the remaining rice paper wrappers with the desired fillings until all ingredients are used.

Serve the spring rolls immediately with a dipping sauce such as soy sauce or tamari, or store them in an airtight container in the refrigerator until ready to serve.

If desired, spring rolls can be deep-fried in hot oil for a crispy texture. Heat oil in a deep fryer or large skillet over medium-high heat, then fry the spring rolls for 2-3 minutes until golden brown and crispy. Drain on paper towels before serving.

Serve the homemade spring rolls as an appetizer, snack, or light meal, accompanied by your favorite dipping sauce and additional toppings such as crushed peanuts or sesame seeds.

Spring rolls are best enjoyed fresh but can be stored in the refrigerator for up to 1-2 days. If making ahead, store them in an airtight container and place a damp paper towel over the rolls to prevent them from drying out.