Instructions

• Place the basil, cilantro, garlic, and ginger on a cutting board and chop until everything is finely minced and well combined (as if you were making a gremolata).
• Cut zucchini and peppers into 2” long strips (the zucchini should be roughly ¼” thick) or alternatively, turn your zucchini into noodles. Place in a bowl along with the the shredded cabbage. Add the herb mixture along with the soy sauce and rice vinegar. Toss until everything is well combined.
• Prep a summer roll rolling station: Set up your spring roll rolling station with the pan of water, cabbage mixture, sliced avocado, and the rice paper wrappers. Add a bit of extra water if it is too hot- the temperature should be hot but not scalding.
• Soak the rice paper for 10-15 seconds, just until the rice paper starts to soften (this will depend on hot the water is). Place rice paper on a cutting board and load with a mound cabbage and a few slices of avocado. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
• Slice in half and serve with a small bowl of soy sauce if desired.