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This makes 10-12 spring rolls.  (Package has 12, but I usually end up tearing one or two. In this package, I killed three. )

Cook the fish or your choice.  Something that doesn't dissolve.  Since I keep a kosher kitchen, I didn't use shrimp, small or otherwise, like the package or wraps said.  I baked about a pound and a quarter of fairly thick, fresh cod, that I had sprinkled with ginger and pepper.   Remove from any liquid that accumulated.  Let cool, so you can handle it, and flake it apart into small chunks when adding to the wraps.

Prepare and have ready before you do anything with the wraps:
Thinly slice a head of Napa cabbage.  The wrap package says lettuce.  I like the Napa better for this.
Wash and drain a bunch of scallions. Slice into 2-3 inch pieces.
Julienne or thinly slice two or three medium to large carrots.  
 I had thin asparagus left over from the dinner before, so I put 3-4 pieces in each wrap.  I just cut them down to about 3 inches.
One large red (any color will do) pepper, two mediums?? sliced thin

I bought mushrooms to use, but forgot to use them. 
The wrap package calls for cooked rice noodles, but I didn't include them. 

Follow the directions, one wrap at a time, for rice spring roll wrappers.  Draining each one, one at a time, on a dish towel, works.  The filling has to be ready. You have to work fast.
While one is on the towel, put enough filling in, so that you can roll up the bottom, tuck in the side, and seal with the top end, without ripping the wrap.  (Julienned carrots will rip it, so be careful how you stuff it.) It will stick to itself as you do the rolling.  Bottom. Sides. Top. 

Set aside on a large cookie sheet or plate or piece of parchment on the counter, so that none of the wraps touch each other.  

Years ago, I used to fry these in hot oil, to make egg rolls, but the Vietnamese style of eating it as is, is healthier.  And for the two or three times that I tried frying them, they fell apart.  If you attempt it, don't let them touch each other in the pan.  If I ever try it again, I may double wrap the rolls.  

I used sweet and sour sauce and soy sauce as dips.

No-way were we eating 12 rolls, but my husband did easily eat three....and they're pretty big. So we've been using the rest as snacks.

But since they stick to everything, I put a piece of parchment paper inside a sheet of foil, and wrapped each one separately, and put them in the frig.  They really held up well in the frig.

I know, I've been bragging about going low glycemic and low carb....so white rice is technically a no-no, but sometimes, it's o.k. to answer your cravings, and these would be great for company.  I got the idea from a visit to Pei Wei Diner, a year or two ago.   I also bought a package of colorful soy sushi wraps, but haven't tried them yet.  Both were from Whole Foods.

 (What a week.... baked  purely elizabeth cookies, had Red Robin burger with a bun and fries, and the rice wraps! I promise I won't complain to you this week about my diet now working !!!!) 

Lin

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