Assemble the rolls: On a clean work surface, lay out a crepe, and spread 2tsp. of tim cheong sauce, leaving a 1-inch (2.5cm.) border. Place a leaf of lettuce to cover the bottom third of the wrapper. Top the leaf with bean sprouts, cooked filling, cucumber, scallions, cilantro, and fried shallots. Total filling should not exceed 1cup. Starting from the edge closest to yourself, fold crepe over the filling. Then, fold in the sides, and roll it up as if it were a burrito, using gentle pressure to keep the crepe from breaking.
A very elastic wet dough is rubbed on the hot griddle and quickly pulled back leaving a film behind that becomes the thin spring roll wrapper. These drier style wrappers are tougher and hence sometimes topped with the liquid from the cooked filling.