A friend is having a spring themed dinner party, and I volunteered to make spring rolls. I have the Cook's Illustrated recipe from their Jan-Feb 2002 edition, but wondered if anyone had any advice before I take the plunge. I am already planning to revise their recipe by adding matchstick slices of mango and lobster, and substituting fresh mint for cilantro, but I am a bit intimidated by the mechanics of rolling up a spring roll. Is it anything like the rolling technique my friends used in college during the seventies? Any interesting sauce or filling ideas? Any success (or failure) stories? Also, can I make them ahead, wrap carefully and refrigerate, or do they taste better if I roll 'em up right before they are eaten?