Rice Paper Rolls with Fruity Rice Stuffing

Boil the water double the quantity of rice with soy sauce. Add the rice and cook covered for about 20 minutes over low heat.

Take a shallow dish, slightly larger than the sheets of rice paper, and fill with water. Spread a cloth over work surface and keep a second cloth aside. Place the sheets into the shallow dish with water and soak for about 1 minute. Gently spread the soaked rice paper over the cloth and pat dry with the second cloth.

Cut the pineapple in cubes. Rinse the shrimp, pat dry and cut into small pieces. Rinse the chile pepper, cut into halves, trim and cut into fine strips. Rinse the sprouts and drain well. Rinse the mint, shake dry and pluck off the leaves.

Mix the shrimp, chile pepper, sprouts, mint and pineapple with the fully cooked rice. Spread the rice mixture over the rice paper sheets and roll up. Place the rolls in a bamboo basket and steam in a steamer for about 5 minutes.

For the dip, mix the sesame oil with the rice vinegar, lime juice and sugar, and season with salt and pepper.