First peel carrot, cucumber and radish. Cut each into about a 2 inch chunk, using a Madeline slicer; slice each into 1/8 inch thick pieces.
Then stack the slices on top of each other using a French knife julienne and set aside doing the same to the snow peas.
Take the iceberg lettuce and pull it apart then place on the side.
A medium metal bowl with warm water. Take a spring roll wrapper and place in warm water for about 15-20 seconds. (do not over soak) Remove and place on cutting board place a piece of lettuce on top followed by some of each of the vegetables begins to roll folding in the edges and finish rolling.
Serve with Asian dipping sauce.