Fresh Summer Lumpias

I learned this recipe from my father-in-law who is a retired chef and a native Filipino! This would be a perfect lunch on the go, especially on a summer day. You can fill the lumpias with ANY ingredients. This is a method, not a recipe.

Ingredients:
Rice Paper or Tapioca Sheets
Cooked Chicken, Shrimp or both, thinly sliced
Green leaf lettuce
Daikon Raddish, julienned
Cucumber, julienned
Carrots, jullienned
Avocado, sliced
Garlic, thinly sliced
Fresh mint or basil
Peanuts, Almonds, or Walnuts, chopped
Soy Sauce, Oyster Sauce, and/or Thai Chili Garlic Paste (for dipping)

Directions:
1. Soak the rice paper or tapioca sheets in water to soften.
2. Lay the sheet on a plate. Place the lettuce down on one side, followed by all other toppings except for dipping sauce.
3. Roll up the sheet into an egg roll-type wrap.

4. Set aside to dry slightly.
5. Serve cold with dipping sauces.