Hi Steve,

I am not a "newbie" to the rfc cooking group, but have always
appreciated your knowledge, guidance, insight.

In your most recent response you mentioned in the recipe for "Egg Rolls"
which include a sauce for these "fried delicaties".

Can you suggest a "sauce" for the "raw" variety, which are actually my
favorite, known as "spring" or "winter" or "salad" rolls.

We used to have a restaurant in the piedmont of North Carolina (where I
currently live, but am of San Degion Descent) , called the "Open
Kitchen" a Vietnamese restaurant, with the most authentic food you could
imagine, in Burlington NC, which has now been closed.

But, I can't come up with their 'winter roll' sauce... and have tried,
but can come close.

You are the 'Asian' food expert master and can and will appreciate any
assistance you can provide.

I don't want to poison your recipe with divulging what I may have tried,
albeit to state that it did have rice wine vinegar, hoisin sauce, and a
little red pepper flakes, etc. but have never come up to the level of
the 'Open Kitchen's" recipe.

Any help you can provide is greatly appreciated.

Thanks,

Steve