Step 1

Fill a large shallow dish or bowl with a few inches of warm water. Fold a lint-free tea towel in half, place it next to the dish or bowl and make sure your prepared fillings are within reach.

Step 2

Put green onion, cilantro and mint in a small bowl and stir together.

Step 3

Place one rice paper in the water and let it rest for about 20 seconds before laying it flat on the tea towel.

Step 4

Leaving about one inch of open rice paper around the edges, cover the lower third of the paper with two pieces of the thinly sliced cucumber rounds or pieces of butter lettuce or spinach, followed by a small handful of each of the veggies, herbs and avocado on top. (Feel free to add chicken if it aligns with your diet.)

Step 5

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would when making a burrito. Then, roll it all up!

Step 6

Repeat with the remaining ingredients. You can make more than eight rolls if you have extra ingredients left over.

Step 7

Finish this dish by whisking together all of the dipping sauce ingredients in a small bowl until combined. Add more sriracha chili sauce or coconut aminos to taste, if desired.

Step 8

Serve these summer salad rolls whole or sliced in half on the diagonal with a sharp chef's knife. Either way, they'll taste absolutely delicious when dunked in the dipping sauce!