Rice Paper Rolls (uncooked rice paper – Linda does not call these Spring rolls, but a lot of restaurants do)
Ideally you should have a large bowl or Dutch oven, larger than the rice paper. Take two sheets of rice paper, dip for a few seconds into very warm water. They will still be rather firm when you take them out of the water. I like to place them on a towel. They will continue to soften as you fill them.
First add a long piece of the Vietnamese chive with about 1 inch sticking out of end, followed by the cooked rice noodles. Begin to layer the items – do not fill too full – adding all but the shrimp. Fold like an egg roll – but if you use the chive you cannot roll over that end.
After you fold over the side flaps, place two shrimp halves on the roll, and then finish rolling it. This allows the shrimp to show through.
Best if eaten the day you make them. Will hold for a day or two.
I like to dip them in the fish sauce - or a soybean sauce.
Soybean Dipping Sauce for Spring/Rice Paper Rolls
This is good, straight out of the jar. I think the flavor is improved by adding a little lime juice or rice vinegar to the bean sauce. Stir. You do not have to have the plum sauce for it to be delicious.
Top with a few more chopped peanuts and chopped fresh cilantro.