Kani and Mango Fresh Spring Rolls

Squeeze cucumber strips to remove excess water.

Combine cucumber, crab sticks, and mayonnaise in a bowl. Season to taste with salt and pepper.

Dip a piece of rice paper quickly in a big bowl of water to soften it. Lay the softened wrapper on a clean chopping board.

Place a lettuce leaf on the lower third portion of the rice paper. Place a spoonful of crab mixture on top of the lettuce leaf and top with 1 to 2 mango slices. Roll the rice paper tightly to secure the filling. Repeat to make a total of 6 rolls.

Arrange on a serving platter and serve with extra Japanese mayonnaise, if desired.