Veggie Summer Rolls

Name: Veggie Summer Rolls
Cuisine: Asian, Japanese
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