Prep the veggies: Peel the cucumber as far as you can go, then thinly slice whatever is left. Wash the lettuce. Thinly slice bell peppers. Drain tofu and cut into strips. Sprinkle with coconut aminos. Wash and mince mint, then scoop and slice avocados into strips.

To make the sauce: blend all the ingredients together in a blender. Spoon into a small bowl.

To make the rice paper wraps: pour 1/2 inch of cold water into a pie pan. Place one wrap in the water, using your fingers to press down, making sure it is completely submerged. Feel it after about 30 seconds. If it is still rough, keep soaking. Once it is soft to the touch and the edges begin to curl, use two hands and carefully lift it out, keeping it as flat as possible. Lay it flat on a cutting board.

Assemble in this order: lettuce, cucumber, bell pepper, avocado, tofu, ginger, mint. Do not overfill, I tend to under-fill to be safe. Fold in the sides of the rice paper wrap, then roll like a burrito. Don’t worry, the first couple might tear, and that’s why we have extras. Simply soak another paper and wrap it right around the first.

Now at this point you can either eat them whole, or cut into thirds—my personal preference—also fun if sharing. Spoon sauce over each delectable bite; dipping will likely result in disaster. Enjoy!