Practically any ingredient can fill a rice paper roll so long as it’s soft or thinly cut so it can be easily manipulated and contained. Use this recipe as a road map for quantities of ingredients and assembly instructions. Once you learn the basics of rolling, swap the shrimp for pork, chicken, or tofu, or the fresh carrots and cucumbers for sautéed shiitake mushroom caps. The key is preparing the chosen ingredients then gathering them near where the rice paper sheets will be moistened, filled, and rolled.
To hold or transport the rolls, weave plastic wrap between the rolls to prevent sticking. Alternatively, arrange the rolls in a circle with corners barely touching. Cover with plastic wrap, and keep at room temperature up to 3 hours. (Refrigerated rolls will harden and may come apart if filling is wet.)