Spring Rolls

I made Spring Rolls for the second time tonight, and I still can't seem to get them wrapped tightly enough. I think its my filling - this time I used shrimp, cucumber, red pepper, scallions, cilantro and angel hair pasta, with a tiny smear of oyster sauce to make it stick. I don't want to load them with cabbage or coleslaw mix like many recipes call for, since I don't like cabbage or carrots. They taste great - the flavor combination seems to work really well with a tiny bit of Hoisin sauce for dipping, they're just hard to grab since everything moves around inside and tries to squeeze out. I've cut everything very very thin (using a mandolin with julienne attachment), so I don't think its a chunk issue. I'm afraid I'll rip the rice paper if I pull it too hard when wrapping. I guess I'll just have to keep trying (more's the pity). Any suggestions?