Sweet Potato Spring Rolls

Drain Bruce's Yams Cut Sweet Potatoes, and slightly smash. Set aside.

Cut carrots into thin sticks and blanch in boiling water until soft; place in a bowl filled with iced water to cool; pat dry.

Cut avocado into 16 slices and sprinkle with lime juice.

Wash and trim the ends off the enoki mushrooms; pat dry.

Divide all vegetables into 8 piles, and fill a glass pie dish half way with warm water.

Using one wrapper at a time, place in water for 30 seconds until the rice paper has softened.

Spoon the sweet potatoes (1/8 of the can for each spring roll) down the center of wrapper, leaving a 2 inch boarder all around the wrapper. Add the avocado and mushrooms then sprinkle with Chinese five spice.

To fold, bring the top and bottom of wrapper over the ends of the vegetables then turn wrapper towards you and roll up tightly. Chill for 1 hour before cutting in half and serving.