Line up all filling ingredients in an assembly line to make wrapping easier. Make sure you also have a clean cutting board available for the actually wrapping of the rolls.
Fill a glass pie plate with about 1/2 inch of water. Dip one of the rice paper wrappers briefly into the water (5 seconds or so). Remove while it still feels hard (don't worry, it'll quickly soften) and lay out onto your cutting board.
At one end of the wrapper, add a piece of lettuce, and about 1/12 of all other filling ingredients. Stuff a few fresh herbs (mint, cilantro, and basil) in the middle, to taste.
To wrap, gently (but tightly) stretch the rice paper around the filling and fold in the edges and roll like you would if you were wrapping a burrito.
To make the decorative herb garnish, line 3 leaves onto one end of the wrapper before wrapping (see Step 2 visual above for extra guidance).
Cover summer rolls with damp paper towel if not serving immediately to prevent drying out.