Second attempt was a lot better than the first. They need to be soaked first and the recipe I was following also steamed them afterwards. I think I over-soaked them as they became really, really sticky and difficult to handle when I was folding them over the filling.
When steaming they were on baking paper in the steamer - and they were so sticky that they stuck in places to the baking paper and also to each other.
So it kind of split the rolls and the filling was spilling out. It wasn't finger food, but tasted good so I ate it with a knife and fork.
I was online and found that its a Vietnamese thing. You were right, they do use these rolls for spring rolls - deep fried. I also read that how long you soak them depends on the thickness of the paper - the thicker they are the longer you soak them. I think the fact that I have soaked them too long both times I've done them is not helping my experience of them.
The dipping sauce was quite an important part of the dish. So I may be coming back to you for some of those relish recipes for the burgers!
Guess what I had for dessert afterwards? Holiday lunching :)
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