If you are an adventurous cook and have found Bach Ngo's Classic Cuisine of Vietnam you may have tried to soften the rice papers with egg as explained in her recipe. When I tried that I had a royal sticky mess and they were hard to work with.

These days I just put a large bowl of hot water in the sink and dip one sheet at a time in the water till it's flexible enough to fold, drain it, and place it on waxed paper to add the filling and roll it up. MUCH easier! Afterwards I dip the roll in a bowl of beaten egg, then place it on a platter that's been sprayed with non-stick spray. These have to fry a LONG time on medium heat in order for the rice paper to get crisp and slightly brown, 10 minutes or more.

I'm posting a recipe for the dipping sauce, which I adore - Check the web for a filling you like - mine had shredded raw chicken, finely chopped shallots and onion, grated carrots that have been salted first to release liquid, chopped tree ear mushrooms, crushed garlic, and black pepper (pepper is an important ingredient)

These HAVE to be served with Nuoc Cham

1 tablespoon + 1 teaspoon sugar
4 garlic cloves
2-4 dried hot chili peppers or 2 fresh chili peppers (I just use crushed dried pepper)
Juice and pulp of 1/4 lime. I like more lime
5 tablespoons water