Bring a large pot of water to boil. Cook the pad Thai noodles according to package instructions. Drain and rinse the noodles.
To make the dressing; Combine the miso, ginger, garlic, tea, coconut aminos, maple syrup, vinegar, mirin, and red pepper flakes in a small bowl. Stir well.
To make the Spring rolls; Pour warm water into a 9-inch cake pan. Place one rice paper wrap in the water and let it sit until it softens, about 1 minute. If it curls just push it back down into the water.
Place the wrap on a plate and add some mixed greens, cilantro, carrot, cucumber, bell pepper and avocado in the center. Add about 2 tablespoons of pad Thai noodles and pour about 1 tablespoon of the miso dressing on top.
Fold in the right and left sides of the wrap and then roll up the side nearest to you until it’s closed.
Continue to fill and roll the rest of the wrappers. The dressing can also be used as a dip.