Asian Spring Rolls

This is the perfect fresh tasting appetizer or light meal to spring you into summer time!  You can really add any fresh/cold veggie to these.  Next time, I will tried baked, chilled tofu in them and make a peanut sauce.  There is usually a recipe or two on the back of the rice paper package, but I didn't have those exact ingredients on hand.

What you need:

1 package of rice paper (12 round sheets)

Any type of lettuce leaves (will not need an entire head)
Package of matchstick/shredded carrots (will not need all)
1 ripe avocado, chopped or mashed
1 peeled and finely chopped any type cucumber (if you use the small pickling ones, you will need 2)
Pickled ginger, separate some, and coarsely chop
Soy sauce to dip
Wasabi paste to taste (we mixed a smidge into a small dipping cup of low sodium soy sauce)
A dinner plate filled with water and extra water to refill
Clean, damp tea towel or cloth napkin


Directions (per 1 roll):
1.  Place 1 sheet of rice paper in the plate with water.  Soak for 15-20 seconds.
2.  Place on a damp tea towel.
3.  Layer lettuce first and then in any order, the carrots, cucumbers, avocado, & ginger.
4.  Fold over the left & right sides of the rice paper circle first, then the bottom, and tightly roll towards the top.
5. Serve whole or cut in half and with or without a dip of your choice.