Author: Lily Mazzarella
2 9-inch brown rice paper wrappers for making spring rolls I use Star Anise Foods brand
1 handful pea shoots, chopped into thirds. Other tender greens can be substituted.
6-8 basil leaves
6-8 mint leaves
1 tsp crushed and finely chopped lemongrass if you have it leftover from larb; otherwise, you can omit
1/2 small avocado
1/2 small shredded zucchini or slivered cucumber seeds and skin removed
1-2 tbsp leftover Green Deluge Detox Sauce optional
Fill a large bowl with hot water and dip a rice paper wrapper into it, swirling until softened, but with a little bit of backbone.
Spread out the dipped wrapper on a flat, smooth surface (I use a large dinner plate), and fill the center of with 1/2 of the avocado, greens, and herbs.
Place a dollop of sauce in each and spread over ingredients. Swaddle the wrapper around the veggies—the rice paper will stick to itself—and voila: summer rolls!
Optional umami: coconut aminos, wheat-free organic tamari (if you're sure you are soy tolerant), fish sauce, Easy Peasy Thai Sauce for dipping