Put a piece of nori on a piece of waxed paper or sushi mat, if you have one.
Carefully spread cream cheese along one end. This will be the outside end that you close when you roll it. The cream cheese helps it stick.
Spread guacamole in the center of the seaweed.
Place pieces of cucumber and carrot at the opposite end of the seaweed as the cream cheese. You want to make sure everything runs lengthwise.
Add protein of choice in thin layer between veggies and cream cheese.
Starting at the end with the veggies, carefully roll the waxed paper to begin rolling the sushi seaweed. This took a little trial and error, but you have to roll it and remove the waxed paper as you go. When you finish, you should have about a 1.5 inch diameter roll.
Repeat the process with the other sheets of seaweed.
Place all rolls together and slice into 1 inch pieces. Keeping them together helps protect the seaweed from breaking when cutting.
Serve fresh! Yum!
Nori is sushi seaweed, julienned means cut into short thin strips