Start by gathering your fresh vegetables and herbs. Rinse and slice carrots, cucumbers, and bell peppers into thin strips. Chop your chosen herbs finely.

Fill a shallow dish with warm water and gently dip one rice paper wrapper for about 10-15 seconds until pliable. Lay flat on clean surface.

Add about two tablespoons of your prepped vegetables, herbs, and protein near the edge closest to you. Roll tightly and repeat for each spring roll.

Heat oil in a non-stick skillet over medium heat. Fry spring rolls seam side down for 2-3 minutes on each side until golden brown.

Remove from skillet and transfer to a plate lined with paper towels. Allow to cool slightly before serving with dipping sauces.