I have fond memories of learning how to roll these delicious rice paper rolls when I worked at Mana Foods, a local organic grocery store in Maui. There was an incredibly strong woman in charge of assembling these rolls for the specialty section, and she was a pro. Mana Foods' rolls were filled with noodles, tofu, and a generous dollop of hoisin sauce. My version includes a creamy Thai almond sauce and a series of spiralized vegetables to resemble a rainbow when you taste them. They're a great way to eat the rainbow!

(Serves 4)

Spiralizer

ALMOND SAUCE

1/2 cup chopped fresh cilantro

1/4 cup of water

Up to 1/2 cup of almond butter

3 tablespoons of liquid Bragg Aminos or tamari

2 tablespoons of freshly squeezed lemon juice

1 tablespoon of apple cider vinegar

1 tablespoon of raw honey or maple syrup

2 pitted Medjool dates

1 clove of garlic

1 tablespoon of grated fresh ginger

1 teaspoon of red pepper flakes

1/4 cup soaked and crushed macadamia nuts

ROLLS

4 rice paper wraps

1 spiralized or grated cucumber (try to avoid seeds)

1 sliced ​​avocado

1 cup of spiralized or grated beetroot

1 cup of spiralized or grated carrots

1 cup of sprouts

1/2 cup fresh cilantro leaves

1/2 cup (not quite a measure) of fresh mint leaves

1/4 cup (roughly measured) of fresh basil leaves

To make the almond sauce, combine the cilantro, water, almond butter, liquid Aminos, lemon juice, cider vinegar, honey, dates, garlic, ginger, and red pepper flakes in a blender and blend on high speed until smooth, adding water if necessary, to obtain a fluid (but still thick) sauce. Divide the sauce between two small bowls. Reserve one bowl (half the sauce) for soaking. Pour the crushed macadamia nuts into the other bowl of sauce and stir.

Set aside some to fill the rolls.

To prepare the rolls, fill a wide, shallow bowl with warm water and place a clean, dry dish towel on your work surface. Submerge a rice paper wrapper in the water just until softened. (Do not soak for too long: the wraps are delicate and will break if they become too soft.) Remove the wrapper from the water and place it on the dish towel.

Arrange a quarter of the vegetables and herbs horizontally in the bottom third of the wrap, leaving the sides and top section of the wrap free. Pour 1 tablespoon of almond and macadamia nut sauce over the vegetables. Fold the bottom edge of the wrap over the vegetables and herbs, tucking it underneath. Fold the sides of the wrap towards the middle (like a burrito) and then roll it up as tightly as possible without tearing. Cover the finished roll with a damp cloth to prevent it from drying out. Repeat the process with the remaining fillings and wraps. Serve with the almond sauce.