Regarding the previous goi cuon post... if the flexible and sort of sticky texture of the uncooked fresh rolls doesn't suit your fancy, you can also use the same spring roll wrappers in cooked rolls--they crisp up beautifully to make those lovely crackly thin rolls restaurants serve.
You can stuff with items like bean sprouts, chicken or shrimp, and thinly sliced cabbage, or really, whatever you'd like. Then they can be deep fried, pan fried, or baked: pop into a 425 F degree oven for about 20 minutes, turning the rolls about halfway through.
I think that yummy sauce applies no matter what you're doing.
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