Dip rice paper in a bowl filled with lukewarm to cool water or run rice paper underneath faucet quickly if you do not have a large enough bowl. Place rice paper in the middle of the cutting board.
Take a small bunch of rice noodles and place on rice paper about 1/4 from the side closest to you (this flap will be the rice paper you will use to wrap the ingredients first). Add 3 shrimps next to the noodle. Layer on top 2-3 strips of pork, shredded carrots, lettuce, and a few mint/basil/cilantro leaves. If using any other ingredients such as chopped peanuts or bean sprouts add to the top.
Begin to fold the flap closest to you over the contents of the summer roll. Once the first half is covered, fold both side flaps in. Holding the food firmly, roll to the end of the rice paper. Transfer to a plate with the seam side down to help seal the rolls. Rolls will be sticky so try to avoid them touching.
Choose either a fish based (salty) or hoisin based (sweet) sauce to dip your summer rolls into. Ingredients are in the notes section below. If using the fish sauce, mix well in a small bowl and serve. If using the hoisin based sauce, add ingredients to a small pot and heat for about two minutes. Mix and then serve in a small bowl.