1. To make the coleslaw, toss the shredded cabbage and carrots with the fresh lime juice, sugar, fish sauce and chili flakes. Set aside for about 10 minutes, stirring occasionally to soften. Have all of the remaining ingredients in separate bowls at the ready.

2. To assemble, place a large bowl of hot tap water on your work surface. Lay out a clean dish towel next to the water. Working with about 6 at a time, dip a spring roll wrapper into the hot water, holding it for about 20 seconds or just until softened, then carefully remove it and lay it flat on the towel. Repeat with 5 more wrappers, laying them next to each other without touching.

3. Place about 6 shreds of lettuce in the center and near the top of each wrapper with some of the shreds extending a little beyond the top edge.

4. Arrange 2 to 3 strips of red pepper ver tically on top of the lettuce, allowing them to extend a little beyond the top edge.

5. Spoon about 1 tablespoon of the coleslaw over the pepper strips, leaving behind most of the dressing.

6. Spoon about 1 teaspoon of Easy Peel Sensations Lemon & Pepper Seasoned Tuna Medley per roll over the coleslaw, breaking it up a little, if necessary.

7. Arrange 3 or 4 bean sprouts (if using), ver tically on top of the tuna, with the yellow sprouts extending a little beyond the top edge. Now place a mint leaf in the center of the filling

8. Fold the bottom of each wrapper up to cover most of the filling. Bring one side of the wrapper over to the center and continue to roll as tightly as possible – being careful not to tear the wrapper — to enclose the filling with the rolls open at the top showing the vegetables. Tuck a mint leaf in the open end, so it looks attractive. Continue with the remaining rolls.

9. To serve, arrange some (not too much) shredded lettuce on a serving dish (preferably white). Lay the rolls on the lettuce in a spoke pattern, leaving a space in between each one. Place large mint sprigs inbetween the rolls.

10. To serve with a dip, spoon any remaining lime dressing from the coleslaw into a small dipping bowl, sprinkle with a pinch more red pepper flakes, and place it in the center of the plate of spring rolls. Serve at once.

NOTE: This recipe is easy to double, triple and so on. But don’t double, triple, or quadruple the coleslaw. It is best to make it in small amounts each time, just before starting on the next batch of 28. The coleslaw becomes too watery and loses its fresh flavor if it stands too long.

© Copyright 2006 FLAVOR PUBLICATIONS, INC.

Recipe developed by Joie Warner - award-winning, best-selling author of over 25 cookbooks. Visit her online at www.joiewarner.com