They're easy, if a bit fiddly, to make, and much easier if you follow the directions in Kingsolver's book by rolling the rice paper wrap bit by bit, rather than trying to roll it around all the stuffing at once (which is how I used to make them). I'll write out what I put in them, but you can experiment with stuffings of your own.
rice paper wraps
1-2 carrots, julienned
pea shoots, stripped off the tough stems
dipping sauces: plum sauce, soy sauce, thai sweet&sour
Get everything ready. Place a wrap in a shallow bowl or pan of water, as hot as you can stand. When it softens, put it on a plate and cover it with lettuce leaves. Starting at one side, put in a filling, roll the wrap a bit, put in another filling, until you run out of fillings or wrap. Seal the wrap closed with the last bit of rice paper, then place on a platter covered with a damp cloth until ready to serve. Serve with a variety of dipping sauces.
It made for a light, but tasty dinner. Ria liked the dipping but just licked off the sauce rather than biting the spring roll!