Bacon Spring Rolls

Cut shrimp in half lengthwise. Set aside.

Chop bacon coarsely and divide into 8 equal parts.

Quickly soak 1 sheet of rice paper in a bowl of lukewarm water just long enough to soften it, then lay flat on a work surface.

Place the bacon in the center of the rice paper, forming a line.

Place a little of each of the toppings along this line¸ except the shrimp.

Roll the rice paper around the filling up to 2/3 of the way up, making sure to close the sides.

Place 3 shrimp halves on top, one after the other, and finish forming the roll, pressing lightly to adhere. The shrimp should appear transparent.

Set the rolls aside under a damp cloth while you finish rolling the others.

Mix sour cream with chives, lime zest and juice and divide sauce among 4 ramekins.

Serve chilled or at room temperature.