Vegan Cucumber Noodle Summer Rolls

1. Make the dipping sauce by whisking the almond butter (do not melt the almond butter!), lime juice, agave, ginger and rice vinegar into the melted coconut oil until smooth and creamy. Season with salt and set aside.
2. Using the 3mm blade on your spiralizer, spiralize cucumber until it turns into thin noodles. Place into a bowl and set aside.
3. In a medium bowl, whisk together the lime juice, agave and a pinch of salt. Add grated carrots and serrano pepper (including seeds) and stir until evenly coated in the lime juice mixture.
4. Before beginning to roll, make sure you have all your veggies prepped and ready to layer, as you have to work quickly.
5. Fill a shallow plate (with sides) with warm water and spread a damp tea towel onto your workspace.
6. Submerge one rice paper round into the water and hold it down until pliable and soft, about 30–45 seconds. Gently lay it down flat onto your tea towel.
7. Place one lettuce leaf into the center of the round, leaving a good inch of space around the edges, so you can roll the wrapper later.
8. Lay a line of mango slices on top of the lettuce, followed by a scoop of the carrot/pepper mixture. Make sure to stir the carrot/pepper mixture around every so often, so all the lime doesn’t sink to the bottom.
9. Top the carrot mixture with 1/8 of the green onion, followed by the cilantro. Cover the top of the pile with fresh mint leaves (about 4-5 leaves, depending on how big they are) and then cover the mint with the Thai basil leaves (about 2-3, depending on their size.)
10.Finish by placing a pile of the cucumber noodles on top, and lightly pressing down.
11. Roll the wraps by folding the bottom of the wrapper over the filling. Then, hold the whole thing firmly in place, and fold in the sides. Then, hold all the folds in place and roll the whole thing horizontally, from bottom of top. Repeat until all rolls are done.
12. Serve with dipping sauce and devour.

Notes:
1. If you are a person that likes a lot of dip, you may want to double the recipe to be safe. Mr FFF thought they needed a little more dip, but I thought this was a good amount.
2. If you’re sensitive to spice, you may want to leave the seeds out. Most testers (Mr. FFF’s co-workers) thought they were perfect, but some thought a little too spicy.
3. Italian basil works too, but Thai is better.
4. I found that you should only use the actual leafy part of the lettuce. Rip away any of the hard, “stalky” centers of the leaves, as they poke through the wrapper.
5. Wraps can be made slightly ahead and stored in the refrigerator, covered tightly with plastic wrap to keep them moist. But ideally, these are best served as soon as possible.