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1
Place all the ingredients for the sauce in a small serving bowl and mix until well combined.
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2
In a pot of boiling water, cook the rice noodles according to the directions on the package, until done.
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3
Rinse under cold water and place in a bowl.
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4
Slice the avocado in half and remove the pit.
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5
Slice lengthwise into 1/4-inch-thick strips and remove the slices from the peel.
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6
Slice the lettuce leaves into thin strips.
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7
Working on a kitchen towel, moisten a rice paper roll sheet with a splash of water and rub both sides of the rice paper with the water.
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8
When pliable (about 30 seconds later), place a perilla leaf on the bottom half of the rice paper sheet.
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9
Place 1 ounce of crabmeat on top of the perilla leaves in an even row.
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10
Place 1 or 2 slices of avocado next to the crab.
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11
Add a small amount of noodles, about 1 ounce, on top of the crab.
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12
Place a small amount of lettuce on top of the avocado.
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13
Fold the bottom of the rice paper over all the filling and begin rolling about halfway to the top.
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14
When the side with the avocado and noodles is facing upward, fold in the side flaps and then continue rolling until you reach the top.
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15
Repeat seven more times with the remaining rice paper sheets.
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16
Serve with the dipping sauce.
