Instructions: Stir the wine, cornstarch, ginger, salt and pepper together in a medium bowl.

For the Dish: Toss the salmon and halibut gently in the marinade until coated. Let stand for 10 minutes.

Peel the mango and cut the fleshy portions from each side of the pit. Cut the flesh into 12 pieces, each more or less the same size as the fish.

Make the spring rolls: Place a wrapper, shiny-side down and with one of the corners pointing toward you, on the work surface. Place a strip of salmon, a strip of halibut, a strip of mango, 2 cilantro leaves and a few strips of ginger across the lower third of the wrapper. Fold the corner closest to you over filling, then fold the right and left corners over that. Roll firmly just enough to completely enclose the filling. Brush the exposed sides and top of the wrapper with some of the flour paste. Continue rolling into a compact roll, pressing lightly to seal. Cover the spring rolls with a damp towel to keep them from drying out while preparing the remaining rolls.

Pour enough oil into a wok or 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Carefully slide a few rolls into the oil and fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining rolls. Serve warm.

This recipe yields 12 rolls.

Yield: 12 rolls

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