I sliced the pork, julienned pea pods, cucumber, and carrots, and chopped cilantro; everything went on the table in small bowls. I also made a bowl of vermicelli noodles, and added plum sauce (from Taproot), soy sauce, and Thai sweet and sour spring roll sauce to the assortment on the table. Then we had a pan of warm water, dipped rice paper wraps in right at the table, and assembled our own spring rolls. It makes dinner fun - and everyone can have the ingredients they want! Ria loved them - ate mostly vermicelli with plum sauce, had a couple of little rolls, and then when we were all done she ate her way through the rest of the pork. So much for the leftovers for lunches I had planned!