Makes 24 rolls

1 package clear edible rice paper sheet
1/2 lb imitation crab sticks *You could use fresh crab but not sure how well it works*
1/2 lb cooked Medium shrimp (peeled, deveined, cooked and butterflied)
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very thin strips
1 carrot, peeled and cut into very thin strips
Mango stir fry sauce for dipping

1. Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface

2. On one edge, lay a few strips of meat, 1-2 shrimp, a lettuce leaf, some cucumber and carrot strips, don't over stuff.

3. Carefully start to roll up, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split. Before totally rolled up add a butterflied shrimp and then roll one last time. This will have the shrimp showing through the rice paper.

4. Serve immediately with mango stir fry sauce for dipping *these do not keep and will harden up in the fridge