Veggie Spring Rolls with a Thai Almond Butter Sauce

Ingredients

• 1 package of spring roll rice paper
• 1 bundle collard greens
• 1 bunch of rainbow carrots
• 1 large cucumber
• 1 handful basil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large avocado

• 1/2 cup almond butter
• 1/8 cup organic tahini
• 1/4 cup coconut aminos
• 2 limes juiced
• 1 tsp grated ginger
• 2 cloves of garlic minced
• 1/4 tsp chili flakes
• 1/4 cup avocado oil
• 1/4 cup water
• Salt pepper and cayenne to taste

Instructions

1. To prepare, chop all vegetables into slices, and have ready next to a clean, dry cutting board.
2. Fill a shallow bowl with water and dip one spring roll rice paper into the water, submerging for around 10 seconds. Shake lightly before placing on the clean cutting board.
3. Add your vegetables! You can use what you love but today, I just used what I had in my fridge: collard greens, carrots, cucumber, peppers and a little avocado.
4. To wrap, roll up like a burrito, tucking in the left and right sides before finishing the roll.
5. To prepare the sauce, add all ingredients into a blender or food processor and pulse until well combined.