Veggie Summer Rolls - Forks Over Knives

Ingredients

• 1 tablespoon reduced-sodium soy sauce or tamari
• 1 tablespoon lemon juice
• ¼ teaspoon grated fresh ginger
• 1 small clove garlic, minced
• Dash crushed red pepper
• 2 oz. dried brown rice vermicelli noodles
• 12 8-inch brown rice paper wrappers
• 12 to 24 sprigs fresh herbs (cilantro, parsley, dill, and/or chives)
• 12 6-inch very thin asparagus spears
• ¾ cup shredded peeled fresh beets
• 2 carrots, cut into thin strips (¾ cup)
• 1 kohlrabi (head only), peeled, cored, and cut into matchsticks (¾ cup)
• 1 avocado, peeled, seeded, and cut into 12 slices