1. Prepare fillings – I’ll usually pair a protein, such as chicken, duck or pork, with vegetables for crunch and sometimes rice noodles for bulk. 2. Dunk rice paper wrappers into hot water and place on a damp tea towel to soften. 3. Arrange fillings in the centre. 4. Fold in edges and roll up tightly. 5. Serve whole or cut into pieces, accompanied by a dipping sauce ( see Essential for recipes).