Shrimp Summer Rolls with Sesame-Soy Dipping Sauce

A popular appetizer becomes a great summer meal for two. Reduce the cooking time by arranging all the ingredients in small bowls before assembling.
Bring a medium-sized saucepan filled with water to a boil. Add rice noodles and shrimp; cook for 2 minutes or until shrimp and noodles are tender. Drain and rinse with cold water. Drain the water.In a large, shallow bowl, pour warm water to a depth of 1 inch. Place 1 sheet of rice paper on a platter; let stand for 30 seconds or until soft. Place a dry kitchen towel on the work surface. Place a sheet of rice paper on a towel. Arrange 3 prawns on the bottom third of the sheet, leaving a 2-inch border. Top with 2 tablespoons of kale, 4 mint leaves, 1 teaspoon of peanuts, a quarter of chili, and 1/4 cup of cooked rice noodles. Fold the bottom of the sheet over the filling. Fold the edges of the sheet over the filling; roll into a jelly roll, starting on the side with the filling. Gently press the seam to seal. Place the roll seam side down on a serving platter (cover to keep it dry). Repeat with the remaining wraps, shrimp, cabbage, mint, peanuts, chili and noodles.Combine the spring onions and other ingredients in a small bowl, stirring with a whisk until the sugar is dissolved. Serve with summer rolls.