Vietnamese Spring Rolls

I am in serious need of updating my recipes!  So here come a bunch of recipes I've found in the last year or so, that I need to get into one place.

We've made these spring rolls several times.  I've learned a little but each time.  One tip: for the wrappers to stay soft longer, leave them in the water a bit longer.  I think this marinade could stand alone as a chicken marinade for grilling.  Not everyone in my family loves the rice wrappers, so these can also be lettuce wraps-I prefer butter-head lettuce.

Ingredients 

For the Rolls: 

2 pounds chicken breasts or boneless pork chops

about 30 10-inch diameter spring roll wrappers (rice, tapioca, etc.)
1 pound fresh bean sprouts
1 red bell pepper, cored and sliced thin
1 large English cucumber, cut into thin strips
large bunch of fresh herbs, washed (I used basil and cilantro)
large bunch of fresh lettuce leaves, washed
warm water in a large shallow bowl or pie plate (large enough to accommodate a spring roll wrapper)
juice of 2 limes
2 tablespoons brown sugar
2 tablespoons fish sauce
4 cloves garlic, minced
1 teaspoon chile-garlic paste to taste
8 oz hoisin sauce (the Y&Y brand is gluten-free)
1/4 cup smooth peanut butter
1 tablespoon rice vinegar
2 cloves garlic, crushed or pressed through a garlic press
1/2 teaspoon chile-garlic paste

Meat Marinade:

juice of 2 limes
2 tablespoons brown sugar
2 tablespoons fish sauce
4 cloves garlic, minced
1 teaspoon chile-garlic paste to taste 
Hoisin Peanut Dipping Sauce:
8 oz hoisin sauce (the Y&Y brand is gluten-free)
1/4 cup smooth peanut butter
1 tablespoon rice vinegar
2 cloves garlic, crushed or pressed through a garlic press
1/2 teaspoon chile-garlic paste

Directions

1. Whisk together all the marinade ingredients until sugar is dissolved. Pour into a ziploc bag. Place the meat in the bag and marinate, refrigerated, for an hour or two. Grill or broil the meat until it is cooked through. Set aside to cool. When cool, cut into 1/4 to 1/2-inch slices.
2. For the sauce, mix all of the sauce ingredients together until combined. If the sauce is too thick, add hot water and mix in until you achieve a desired consistency. Set aside.
3. Assemble the spring rolls (see step-by-step photos below) by dipping one spring roll sheet into a shallow bowl of warm water for a second or two and setting it flat on your plate. Layer lettuce, herbs, vegetables, and meat in a small strip about 1/3 of the way from the edge nearest you. Roll from the edge nearest you and tuck in the sides as you go if you wish. Roll tightly, but not so tightly that you tear the wrapper. Serve the rolls with the dipping sauce on the side.

Recipe Source: Mel's Kitchen Cafe