To cook bean thread noodles, follow instructions on package. Strain, chill and set aside.

Fill a large bowl with cool water to dip the rice papers. Quickly dip each rice paper in water, shake off excess water, and then lay out on a counter covered with plastic wrap. Allow rice papers to sit and absorb the water for about 4 – 5 minutes or until they are opaque and pliable. Tip: rice paper rolls are best made the day of serving

To assemble spring roll: On one side of the rice paper stack ingredients in order of appearance centering the ingredients on the lower third of the round. (This is like filling and rolling a burrito or egg roll.) Fold lower third of wrapper up over filling and fold outer edges inwards to close the ends then continue rolling up like an egg roll or burrito to complete the cylinder. The rice paper round will stick to itself, sealing the edge. Serve, either whole or cut in half on a bias, accompanied by Tri Color Nuoc Cham.

For sauce: Mix all ingredients together and refrigerate until ready to serve.