I had a spring roll twist idea too.
French Spring Rolls:
Filling: Juiliene of leek white, carrot, parsip, turnip, and celery root. Blanch these seperatly in water that has been seasoned with salt, bay leaf, and thyme. The vegetables should be about 90% cooked. Drain the vegetables thourghly. Season the veggies with salt, white pepper, lemon juice, and sugar.
Stuff this mixture into softened springroll skins. Fry just before serving.
Migonette Dipping Sauce: Red wine vinager, FRESHLY gound black pepper, brunoise shallots, sugar or gastrique, and a touch of fish sauce.
Cool and crisp butterhead lettuce leaves.
Sprigs of soft herbs like tarragon, savory, basil, etc...
I have no idea if this will work, but it sure sounded good.