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the first time i ever tried a spring roll was, ironically, at greasy tgi friday's , where i was working through college. but, it was delicious and great alternative to the lesser option provided. what i like about spring rolls is how versatile they are. you can put anything you'd like with the basic components...shrimp, vermicelli, and some sort of herb, like basil or cilantro. one of my favorite ingredients used in the tgif version was asparagus. they also served it with some sort of soy sauce concoction for dipping, which was tasty, but a traditional peanut sauce makes this appetizer complete. VIETNAMESE SPRING ROLLS adapted from tiny urban kitchen posted on july 30, 2009 1 pack of spring roll skins (found in the dry noodle aisle) 1 pack of vermicelli noodles 1 lb of cooked shrimp 1 bundle of cilantro 1 bag of shredded carrots **feel free to swap out any ingredients for your taste preference** soak the noodles in hot water until soft (about 2-3 minutes). drain t...