Prep the noodles: Soak rice vermicelli in hot water until pliable (about 5–7 minutes). Drain and rinse under cold water to stop cooking.

Prep the pea shoots: Rinse and pat dry. Trim any tough ends. Keep them fluffy and loose for easy rolling.

Prepare the veggies and herbs: Cut carrots, cucumber, and bell pepper into thin matchsticks. Pick mint and cilantro leaves. Slice scallions. If using avocado, slice it just before rolling.

Cook your protein (if using): Pan-sear tofu with a little oil until golden, or use leftover roasted chicken. For shrimp, poach until just pink, then halve lengthwise.

Set up your station: Fill a large shallow dish with warm water. Lay out a clean, damp kitchen towel or cutting board, your fillings, and a plate for finished rolls.

Soften a rice paper wrapper: Dip one wrapper into the warm water for 5–7 seconds. It should still feel slightly firm; it softens further on the towel.

Layer the fillings: Place a small handful of pea shoots in the lower third of the wrapper. Add a little rice noodle, a few strips of carrot, cucumber, bell pepper, and your protein. Tuck in fresh herbs and a slice of avocado if using. Avoid overfilling.

Roll it up: Fold the bottom edge over the filling, tuck in the sides, then roll tightly to seal. If the wrapper tears, you can patch with a small piece of another wrapper.

Repeat: Continue with remaining wrappers and fillings. Sprinkle finished rolls with sesame seeds if you like.

Serve with sauce: Arrange on a platter with peanut sauce or nuoc cham. Enjoy right away for the best texture.