Assemble all ingredients and let stand in a bowl that it may be presented in later.
To Assemble and Serve:
Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
Have your fillings ready and seasoned.
Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.
Recipe Courtesy of Stan Frankenthaler