Spring Rolls TSE Style

I've been on a sushi-ish kinda kick for the past few weeks and while scratching that itch, I also stumbled upon some really good spring rolls. I'm sure they're referred to as some other kinda roll as well; however, for today's purpose, I'm calling them spring rolls. The wrappers used to make them are rice wrappers and they're very fragile discs (or squares), that you wet to make them pliable.

Lunch today was sushi from Publix--made while I waited. As as I was enjoying my sushi and praying that the top of my head wouldn't blow off with each bite (I'm an idiot for wasabi) , I decided that dinner would be spring rolls.
I knew that I wanted to include shrimp, Phillips Lump Crab, rice noodles, mango and basil. The more I thought about it the more fillings I wanted to include, so I ended up with the previous five ingredients as well as bean sprouts, jicama and arugula. Now I'm pretty sure arugula is waaaaaay outta place in this scenario, but I didn't have any "regular" greens.

This was my first attempt at making spring rolls and I knew I needed to shut off all outside interference--I was about to get down to business and needed to focus. Turns out I was so darn focused that I left out the rice noodles. After I stood back and admired my not-so-great wrapping work, I looked over on the other counter and saw the noodles!! What's a girl to do?? When the noodles are left out, you use them as a landing strip for the spring rolls, that's what!
I also made a quick peanut sauce with smooth peanut butter (with honey), Sriracha sauce, soy sauce and mango nectar. It's as yummy as it is simple.
The entire process was not as scary as I'd thought and overall, I'm pretty pleased with my first attempt, but as many of us, I want to perfect my rolling skills. These things have more wrinkles than the wrinkly-est Shar Pei. Is there anyone out there who wants to take me under his/her wing before I take a syringe of Botox to these suckers? Anyone???

Sheila Denise