One of my all time favorite Vietnamese recipes we learned to make from the Bui family was Goi Cuon, or spring rolls (served cold). I remember my sisters and I loved them so much we learned to make them when we were very young, and we would become very popular at the school lunch table on the rare days mom treated us to Goi Cuon in the lunch box!
The fresh veggie filling includes mint, lettuce, often cilantro (not for me), and fresh bean sprouts. We had a bag of mixed green sprouts already, and they worked great.
I think these pictures look so fresh and tasty!
Asian cuisines use a lot of pork and fish. Since we like shrimp, that's what we added to our rolls for protein.