What do I have to do first when I prepare a Vietnamese fresh spring rolls over the span of 2 days?

I'm including a URL link to the recipe. I need this done over the span of 2 days.
https://www.google.ca/amp/s/www.epicurious.com/recipes/food/views/vietnamese-fried-spring-rolls-231177/amp

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7 Comments

HalfPint January 16, 2020
First, prepare the filling, cover, and refrigerate. Uncooked filling can hold for about 3 days in the fridge or frozen for about 1 month.

Day 2, assemble and fry.

Personally, time permitting, I would prepare the filling and assemble on Day 1. Put rolls on a large tray, cover tightly, and refrigerate overnight or freeze in small bundles, until it's time to fry.
 
Jimmy P. January 16, 2020
Thank you so much!
 
Jimmy P. January 16, 2020
Also, the noodles have to be left alone until tomorrow so should I leave them be as they are or should I pre-prepare them today?
 
HalfPint January 16, 2020
Since you are not cooking the noodles only softening them, soak (it's only 10 minute soak to soften) and make the filling today. The longest part of this recipe is the assembly, unless you are deft at assembling rolls or you have help. Next longest step is frying because you'll have to fry them in batches.
 
Jimmy P. January 17, 2020
Oh my goodness gracious thank you so much for your help! I am so thankful for all the help you gave me! Is there any way I can return the favor?
 
HalfPint January 17, 2020
Update with pictures of your finished product :)
 
Jimmy P. January 16, 2020
It needs to be done in 2 parts with the assembly of the spring roll on the second day and it needs to be started by like 10:55 today
 
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