Colorful spring rolls with pork and vegetables

PREPARING

1. Cook the rice noodles according to the package instructions. Drain and set aside to cool.  
2. Heat the vegetable oil in a pan. Add the chopped garlic and ground pork. Sauté for a few minutes. Add the soy sauce and sesame oil. Mix well.  
3. Use cookie cutters to cut the carrot into flower and star shapes. Slice the cucumber into thin strips. Drain the corn.  
4. Soak one sheet of rice paper in warm water until it softens. Lay it out on a clean surface.  
5. Place the cut carrot, cucumber, and corn in the center of the rice paper, followed by some rice noodles and the sautéed pork.  
6. Fold the sides in and then roll it up to form a spring roll. Repeat with the remaining ingredients.  
7. Arrange the spring rolls in a lunchbox, garnish with the shaped vegetables and parsley. Serve with soy sauce.