Vietnamese rice paper wrappers (sold in dry, stiff form along with noodles in Asian foods section of grocery stores)
1 lb Shrimp
Fine rice noodles, vermicelli (soak in water)
Basil
cilantro
Chopped into matchsticks (size and shape):
Vietnamese spring roll sauce (sweet chili sauce; dilute with vinegar if you like)
 
Cooking
Peal the shrimp and stir fry in olive oil.  Set aside.
Fry the tofu in olive oil until light brown; drain on paper towels
Stir fry the vegetables individually until desired level of doneness; set aside.
 
Wrapping
Dip a wrapper in water (any temperature) and place on a plate.  Add noodles and two or three pieces of shrimp.  Add vegetables as desired.  Garnish with basil and or cilantro. Tightly wrap the filling by bringing over the top and making a tight cylindrical roll, turning in the ends to create the spring roll.  Eat immediately with the spring roll sauce or set aside and roll all the pieces to serve at once.