2 romaine leaves, stems removed and cut in half lengthwise or 4 raw spring roll wraps
12 whole basil leaves
12 whole spearmint leaves
40 bean sprouts
½ avocado or meat of 1 young Thai coconut cut into thin strips (divided into 4)
½ lb. sunflower greens
Place the romaine halves (or spring rolls) on a cutting board. Close one end of each leaf. Place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, 1/4 of the reserved avocado or coconut, and 1/4 of the greens. Roll up the ingredients and place a toothpick through the middle to hold it together. Place the rolls upright on a plate. Enjoy!
