📖 Instructions

1. First off, gently place the eggs in a large pot and fully submerge them in cold water. This prevents cracks, you know?
2. Bring the water to a rolling boil over medium-high heat, then let it boil for 1 minute.
3. Turn off the heat and cover the pot. Let the eggs sit in the hot water for exactly 10 minutes for that perfect creamy yolk. I like setting a timer on my phone for this.
4. While the eggs are cooking, prepare an ice bath with plenty of ice and cold water. When the 10 minutes are up, transfer the eggs to the ice bath to stop the cooking process. This also makes them easier to peel. Let 'em sit for about 5 minutes.
5. Peel the eggs gently under cold running water. It's kinda therapeutic, if you ask me.
6. Slice the peeled eggs into quarters or halves, depending on your preference. Set them aside.
7. Cook the pork: In a skillet over medium heat, cook the ground pork until it's fully browned. Drain any excess fat and season with a pinch of salt and pepper. Set aside to cool slightly. Honestly, the sizzle sound is oddly satisfying.
8. Prepare the vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water until they're soft and translucent, about 5-7 minutes. Drain well and set aside.
9. Wash and dry all the vegetables. Slice the cucumber and carrots into thin matchsticks. This just makes them easier to roll, trust me.
10. Have all your ingredients ready: sliced boiled eggs, cooked pork, vermicelli noodles, sliced vegetables, lettuce leaves, and fresh herbs (mint, cilantro, and basil).
11. Fill a shallow dish or bowl with warm water. This is where you'll dip the rice paper.
12. Take one sheet of rice paper and dip it into the warm water for a few seconds, until it becomes pliable but not too soft. Don't oversoak it, or it'll tear easily.
13. Lay the softened rice paper on a clean, flat surface (like a cutting board).
14. Arrange your fillings: Start with a lettuce leaf, then add a small amount of vermicelli noodles, a few slices of boiled egg, some cooked pork, cucumber, carrots, and fresh herbs. Don't overstuff the spring roll, or it will be difficult to roll neatly. It takes skill.
15. Fold the sides of the rice paper over the fillings, and then tightly roll the spring roll from the bottom up, like a burrito. Use gentle but firm pressure to keep everything in place. Honestly, it's not a perfect science. Imperfection is beauty, I say!
16. Repeat the process with the remaining rice paper and fillings.
17. Serve immediately with your favorite dipping sauce, such as peanut sauce, sweet chili sauce, or hoisin sauce. These are best enjoyed fresh! Though I may snack on a few while I make 'em.