Soak the dry shrimps in warm water for 2 hours. Drain and set aside
Wash and dry the fresh herbs
Wash and peel the carrots and jicama, julienne them into thin strips (size of matches). Put them in microwave-proof container, add 1 ice cube, cover with a damp paper towel and microwave on high for around 4 minutes until softer but still crunchy. Dispose of the ice cube and set aside.
Beat the eggs with the chicken bouillon powder, salt and pepper.
Heat the oil in a small to medium non-stick frying pan and add a laddle of the eggs mixture, swirl to thinly cover the pan surface like a crepe, and and cook on medium heat till no longer runny (it's not necessary to flip it over). Remove and set aside. Repeat with the remainder of the egg mixture. Stack the crepes, and roll them together to form a thin log and cut into thin ribbons. Set aside.
In a large frying pan, lay the Chinese sausages in a single layer, add water to barely cover the sausages. Heat over medium heat till the water boils. Reduce the heat to simmer. After the water evaporates, watch closely the pan, flip the sausages around so all sides are golden. Remove them and let cool. Thinly slice the sausages at slanted angle to form elongated slices. Set aside.
In a small to medium frying pan, add a tablespoon of oil and heat over medium heat, add the hydrated dry shrimps with the sugar for 3 minutes. Remove and set aside.
To assemble the rolls: Have all the ingredients ready, and prepare a large bow of warm water and a large plate or chopping board. Quickly dip the rice paper sheet in a large bowl lukewarm water (no more than 4 seconds) and put on a large plate or chopping board. If you wish, you could cover the plate or board with a clean kitchen towel to absorb any excess water from the rice paper or make sure to shake off any excess water if you have dipped the rice paper for too long. If you briefly dip for 4 seconds, at first the rice paper may seem still a bit stiff but it will quickly soften. On one end (about 1/3 of the rice paper) layer the fresh herbs, Chinese sausages slices, egg ribbons, julienne carrots and jicama, dry shrimps. Start rolling from the end while tightly tucking in the layered ingredients as you roll, then fold in the 2 sides to fully enclose the stuffing, then keep rolling to form a plumb but tight roll. Tip: you can set up 2 large plates or boards so you can alternate dipping the rice paper and let it soften, while you wrap another roll, to save time.
Serve with the Peanut Sauce dip
