Place one spring roll sheet into the warm water. Make sure that it stays submerged. When softened (approximately 10 seconds), remove and place on a clean working surface such as a large cutting board. Lay it out so that it is relatively flat and circular again.
Wrapping each roll is just like making a burrito! Approximately 1/4 of the way up the wrapper, add 1 1/2-2 Tbsp of the tomato mixture. Keep as much of the liquid out as possible so that the roll does not explode in the oil.
Fold the bottom, short edge up over the tomato mixture.
Fold each side over the salsa rather tightly.
Roll the spring roll up until the wrapper is completely wound around the salsa. Set rolls aside until ready to pan fry. (If you are good at multi tasking in the kitchen, you can continue to make these as you are cooking other batches on the stove to cut down on time).
Test if the oil is hot enough by throwing in a piece of the salsa. It should sizzle and start forming bubbles around the food almost instantly.
When ready, place 3-4 rolls in the pan at a time. Do not overcrowd it or else the temperature will drop too low and the rolls will be soggy! Place the fine mesh splatter screen on top if using. The rolls will likely splatter as they cook, so be careful! Lightly fry until the roll is starting to brown, approximately 3-5 minutes.
Carefully flip the rolls over, replace the screen, and cook until the second side is also starting to brown (approximately 3-5 minutes more).
Drain the rolls on a cooling rack over paper towels to cool. If you place them directly on a plate or sheet, they will become soggy as the heat is trapped. Repeat the pan fry process until all rolls are done.
Serve immediately with the cilantro lime dip.