Vietnamese Spring Rolls 2.0 with Soy-Peanut Dipping Sauce

I've attempted these rolls perhaps 3 or 4 times before, never to much success. After my blog's revamping last year, I made these to accompany a Thai noodle soup (which I do still make), a slight clash of cultures but whatever, they were pretty damn awful. Somehow, I failed to dream up the concept of actually seasoning the rolls, and then after watching a fabulous video of Gordon Ramsay preparing them, I was given a new view. You prepare a noodle salad, a meal of itself, then simply use just that as your filling. Correct, you sacrifice the neat little layers of colour peaking through the translucent rice paper for one big colourful mass, but the taste is oh so superior.
1)Cook 200g bean thread noodles in boiling water and leave to soak until tender.
2)Prepare a dipping sauce by mixing 3 tbsp soy sauce and 3 of rice vinegar with a thinly sliced garlic clove, one chilli with the seeds in, a little sugar, a tiny drizzle toasted sesame oil, 2 fat tbsp peanut butter and whisk it all up with enough water to make a pourable sauce. Leave to chill whilst you prepare the filling.
3)Drain the noodles and season with 2 tbsp fish sauce and the juice of half a lime, then grate 2 peeled carrots, shred a head of romaine lettuce and finely chop the bizarre combination of a bunch of coriander, a bunch of basil and really just half a bunch of mint as it has the most potent flavour of the three. Add 2 finely chopped spring onions to this salad and toss it all together with the oodles of noodles.
4)Soak rice paper wrappers in hot water until soft and pliable, then dabble a little water on the surface you plan to roll them on. Place a small bit of filling on the side towards you, then fold the rice paper over the filling tightly, and roll, tucking the sides at a right angle to you in as you finish the roll. Keep going until you have enough rolls to serve and enough leftover salad to pick at in the fridge.
5)Having a pyramid of rolls is nice to serve, but they can stick together so use circles of greaseproof paper between each layer. Serve to a crowd unafraid of the messy quality that is making and eating these.