Select smaller zucchini for these rolls, which will have maximum flavor and minimum water content. Feel free to play fast and loose with the filling, adding cucumber, radish, snap peas, thai basil, shiso, mushrooms, or sweet peppers as you see fit.
I used 100% buckwheat soba for their gluten-free-ness, but the hybrid guys made with wheat tend to hold together better when cooked. I used these
organic brown rice spring roll wrappers from Happy Pho which contain green tea, but any wrappers will work beautifully. I found that 25 seconds submerged in warm water prior to rolling softened these just the right amount (yes, I timed it). White rice wrappers will probably soften up more quickly, however, so go with the package instructions.
These rolls are best eaten shortly after rolling when the wrapper is moist and pliant, but they'll keep airtight and covered in damp paper towels in the fridge for a day or two. You can spritz the rolls with water if they become dry or tough.
As for the sauce, be sure to stir your jars of almond butter and tahini prior to measuring as the oil likes to separate and float to the top. You can substitute both with peanut butter if you like.
Nutritional values are based on one of twelve wraps.