1/2 cup soy sauce
1 Tbsp rice wine
1 Tbsp sesame oil
1 Tbsp minced fresh ginger
1/2 lb shrimp, peeled and deveined
1/2 to 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions, white parts only
6 rice paper rounds
juice of 1 lime.
Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
Prepare a steamer with boiling water. Form the shrimp mixture into cigars and steam for 4-5 minutes
Prepare spring rolls as you would normally, including the shrimp rolls in them. Serve with the dipping sauce.