Vietnamese Spring Rolls: trying to just roll with it.

The pictures I took of this spring roll making attempt are relatively gross. Kinda as bad as Martha Stewart's food pics back in the day (if that is still a relevant reference). They remind me of food wrapped in some sort of plastic....rather than rice paper, but in an effort to hold myself more accountable for posting and reflecting on fun things I do, here we go. I'm just gonna ~roll~ with it. I know that was terrible but I've had a week riddled with minor things going wrong and this is the best I can do.

Since moving in with my SO, we've been slowly trying to get rid of the doubles of cooking items we have-cinnamon, oil, salt, sugar, and a giant drawer of cooking utensils I'm terrified of dumping out and sorting through. Prior to moving in with another human, I never would have had rice wrappers on hand. Too 1-time use only. But lucky for me, he likes to buy 1-time use things, so now I get to to mess around with recipes I would have never bothered with for the lack of time.

Spring rolls themselves don't have too much in them- its the rolling that requires the most skill in my opinion. While its fairly easy to get a loose roll (see above), I wasn't quite able to get as tight of a roll as I would have liked- making picking these up to be a bit dangerous. But despite their lack of structural integrity the balance of herbs and peanut/hoisin dipping sauce was a success! And given the >3/4 full stack of rice wrapper we STILL have left, I'm sure there will be an update to this post with more aesthetically pleasing photos.

Recipe via a combination of AllRecipes (mainly rolls themselves) and HungryHuy (mainly pictures and dipping sauce) with adaptations.
Filling:
-3 cooked shrimp
-2-3 Basil + Mint Leaves
-salad lettuce + coleslaw salad (for crunchy texture)
-vermicelli rice noodles