Ditto the need for dipping sauce. I made awesome spring rolls a few months ago, by combining a bunch of different recipes and using a peanut dipping sauce I found off Epicurious. In my rolls I used a dab of the dipping sauce, a piece of boston lettuce, poached shrimp, grated carrot, a tiny bit of rice vermicelli that had been sprinkled with rice wine vinegar, then whole mint, thai basil, and cilantro leaves. BF gobbled them up, and thought they were better than the vietnamese restaurant's.
I believe in the forest, and in the meadow, and in the night in which the corn grows. -Henry David Thoreau