Vietnamese Seafood Spring Rolls
For the filling, combine:
1/4 lb fish, minced (any white fish, like snapper or sole, will do)
1/4 lb fresh prawns, minced
2 cloves garlic, minced
4 green onions, minced
1/4 t white pepper
1 T fish sauce (nam pla)
 
Roll 1 - 2 T of filling into (small) eggroll wrappers, sealing the edge by moistening it with a mixture of:
2 T water
1 T cornstarch
Fry in 1/2" to 1" of oil heated to 350º, turning to maintain an even, golden brown color all around.  Test one to make sure the fish is thoroughly cooked.  Drain excess oil on paper towels.  Serve with Nuoc Cham.
Notes & Variations:
  1. Since the meat is uncooked, be careful to cook the spring rolls sufficiently.  Use smaller eggroll wrappers (e.g., 6" squares) and don't overfill them.  If you want to be extra careful, steam the rolls for 5-10 minutes before frying them. This is an especially good idea if you've refrigerated the rolls.
  2. To roll the spring rolls, place some filling near the front edge, fold the sides in so there is about an inch of overlap on either side.  Carefully roll it up, keeping the sides tucked.
  3. You can keep rolled spring rolls in the refrigerator overnight by placing them on a plate and covering them with a moistened dish towel.
  4. These can be rolled in rice paper wrappers, but we found them a lot harder to deal with.  The eggroll wrappers worked perfectly.