Instructions: In small bowl, combine sour cream, shallots, and soy sauce; blend well. Set aside. Dampen several cloth towels with water; lay one towel flat on counter. Dip 1 sheet rice paper in shallow pan of water; place on towel. Without overlapping, lay as many wet rice paper sheets as possible on towel. Cover with second towel. Continue layering remaining sheets of rice paper in towels. In medium bowl, toss together carrot and cucumber strips. To assemble, place 1 lettuce leaf on 1 sheet rice paper; spread with 1 tablespoon sour cream mixture, roasted bell pepper, and avocado, and 1 cilantro sprig in center. Roll up by folding one edge of rice paper over vegetable mixture; fold in sides and roll tightly. Place seam side down on plate. Repeat with remaining rice paper sheets and vegetables. To serve, cut rolls in half diagonally and serve with Cilantro-Lime Dip.

For Cilantro Lime Dip: Combine all dip ingredients in food processor. Process until well blended and smooth. Season to taste.

NOTES : Spring rolls can be made up to 8 hours ahead. Cover and refrigerate.

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