Have a large skillet filled with hot water big enough to submerge rice paper rounds

Have all your ingredients set up in bowls at work station. Have a clean damp kitchen towel spread out flat to make summer rolls on.

To make summer rolls, place one rice paper round in hot water to cover, soften 30 to 60 seconds until limp and pliable.Place on damp towel, lay lettece leaves down covering paper, in a single layer leaving a boarder around free of lettece. On one edge spoon some crab salad top with seasoned noodles, then a couple slices of avacado. Pick up end and roll folding in edges as you go and rolling gentle but tight, like a egg roll.

Cut in half and serve with the asian dippingsauce for dipping and any dipping sauce you like. I used my mustard sauce, on my profile in this picture.

These are best served the day you make them, however you can make them several hours ahead if you keep them whole ( cut right before serving) and keep on a damp towel lined platter, not touching each other ( they will stick), and cover with plastic wrap and refrigerate