Set up a work station: Lay out a damp kitchen or paper towel on the work surface and a wide, shallow bowl of hot water (110° to 120°F, which is about what hot water measures from most taps). Line up a stack of rice paper and the containers of the remaining ingredi- ents (except the lime wedges), in order. At the end, put a plate or baking sheet large enough to hold the completed rolls in one layer.
Dip a sheet of the rice paper in the hot water, turn- ing once, until soft, about 10 seconds. Lay it flat on the towel. On the bottom third of the rice paper, spread an eighth of each of the remaining ingredients in a line. Fold in the bottom edge and both sides, then roll tightly into a cylinder, like a burrito. The rice paper will adhere to itself. Put the roll on the plate, seam side down. Repeat this process with the remaining ingredients.
Serve with the lime wedges and your choice of dipping sauce. Or wrap in damp paper towels and plastic wrap and serve within an hour or so with the lime wedges.