Ingredients:

-8 oz (250 g) mixed cooked seafood (crab meat, peeled shrimp, or lobster meat)
-1 red onion, thinly sliced
-2 large carrots, sliced
-2-inch piece fresh ginger, very thinly sliced
-20 cilantro sprigs, about 3 inch long
-40 fresh mint leaves
-20 wide circular rice paper wrappers
-sweet and sour sauce for dipping

1. Arrange the seafood, onion, carrots, ginger, and herbs in a separate piles on a tray
2. Place a large clean dish towel on a wok surgace, and fill a medium-sized bowl with hot water
3. Drop one rice paper wrapper at a time into the hot water for about 30 seconds
4. When soft and pliable, place the wrapper on the dish towel and dab off excess water with another towel
5. Fill the lower side of the wrapper with 1 tablespoon of seafood, and lay some onion, carrot, and herbs across the other side, allowing them to protrude from the top of the wrapper
6. Fold over the lower part of the wrapper around the seafood, then fold in the sides and roll up to make a tight parcel
7. Repeat with the remaining wrappers
8. Serve with sweet and sour sauce