By the way, these are the wrappers used to make the rolls. They come in hard, transclucent sheets that are softened by dipping them in warm water. The rolls are done similar to burritos or wraps, so if you know how to roll a burrito you can make these in a snap.
The most important thing when it comes to making dishes like these is having your mise en place ready; all your prep should be done in advance and set up assembly-line style. I learned this the first time I made spring rolls, when I foolishly thought I could just wing it. Big mistake! Like yesterday, I learned from my earlier missteps and pressed on. And ooh, are these good! The Thai basil and mint lend a wonderful fragrance to this dish. Of course, if it's naturally gfcf then all the better.