Spring Rolls with Chile-Lime Dipping Sauce

Rice paper Bowl of warm water Sprouts Julienned carrots Julienned Napa cabbage Julienned red peppers  Asian chili-lime dipping sauce: 4 tablespoons lime juice 4 tablespoons rice vinegar 4 tablespoons water 2 tablespoons sugar 1 teaspoon red chilies 1 scallion, finely chopped 1 teaspoon sesame oil Dip rice paper into warm water to soften.  Lay out on a damp towel. Arrange a few sprouts, carrots,  cabbage, red peppers on the lower bottom  of the rice paper. Fold right and left sides  over filling and roll up tightly.  Place seam side down on serving platter. ASIAN CHILI-LIME DIPPING SAUCE:  In a bowl combine all of the ingredients.  Let stand at room temperature before serving  or store in the refrigerator. Yield:  1/2 cup dipping sauce