Sushi Spring Rolls

4 pieces tapioca or rice paper
1 tablespoon avocado
1/2 c. cucumber, sliced into long thin strips
1 medium carrot, sliced into long thin strips
4 leaf lettuce
8 pieces large shrimps, cooked and butterfly sliced
4 pieces imitation crabmeat

Pour the water in a big bowl and soak the tapioca paper until it softens.
Remove the softened tapioca paper and place on a kitchen towel and let it rest for half a minute.
Align two shrimps in the middle of the softened tapioca paper. The outer part of the shrimp should be facing down.
Arrange a leaf of lettuce on top the shrimp then top with slices of avocado, carrots, cucumber, and imitation crabmeat.
Press down the filling using your fingers then fold the bottom end of the tapioca paper over the top of the filling. Roll halfway.
Fold the edges of the tapioca paper inwards and continue rolling until the fillings are secured. Folding the ends will close both edges ensuring that the fillings are securely wrapped.
If desired, slice each roll in the middle then transfer to a serving plate

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user HDCHAN.