Nime Chow (Raw Spring Rolls)

These Cambodian spring rolls — nimchou-are prepared and served fresh, rather than deep-fried like other spring roll recipes.
Combine the bean filaments and 2 cups of hot water in a bowl; let stand for 10 minutes. Drain; cut into 2-inch-thick pieces with scissors.Pour cold water into a large, shallow dish 1 inch deep. Cut 4 sheets of rice paper in half, leaving the remaining 8 sheets intact. Put 1 whole sheet of rice paper and 1 half sheet of rice paper in a bowl of water. Let stand for 2 minutes or until they are tender. Remove the sheets from the water. Place a whole sheet of rice paper on a flat surface; place half of the paper on top, aligning the edges of both sheets. Arrange 1/4 cup lettuce leaves on top of half the leaf, leaving a 1/2-inch-thick border around the outer edge of the half leaf. Place 1 tablespoon of the bean pods, 2 tablespoons of the bean sprouts, 3 basil leaves, and 4 shrimp on top of the lettuce leaves. Roll the edges of the rice paper sheets over the filling; roll them into a jelly roll. Press gently with the seam to seal; place seam side down on a serving platter (cover to keep dry). Repeat the procedure with the remaining rice paper sheets, lettuce leaves, bean pods, bean sprouts, basil, and shrimp.Cut each roll crosswise in half. Combine the lime-vinegar sauce and peanuts in a small bowl; serve with the rolls.