Take a handful of sprouts and pull them apart so you can pile it across the avocado, cucumber and carrots. Sprouts may look like they take up a lot of room, but once you start rolling they compress fairly easily. If you choose not to use rice or quinoa, make sure you don't skimp on the sprouts -- or your roll will be very small and harder to roll.
Time to roll: grab the bottom of the sushi mat and bring it up and over the pile of veggies, creating a tube. You want to go for one-half roll so that you cannot see your filling anymore, then "tuck and squeeze" it under with your hands over the sushi mat. DO NOT keep rolling, or you will end up with a bamboo sushi roll. Not too appetizing. It's important to make this "tuck" tight, so that your sushi stays together and the filling won't fall out of the middle when you slice it.
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