These fresh vegetable spring rolls are perfect for an appetizer and a meal. The almond butter dipping sauce is so flavorful it will blow your mind. 
Yield 8 spring rolls
Almond Butter Dipping Sauce
½ cup almond butter
3 Tbsp rice wine vinegar
2 Tbsp tamari
½ tsp sriracha
¼ tsp maple syrup
1 clove garlic, mashed
½ tsp fresh grated ginger
½ tsp sesame oil
2 Tbsp warm water
Spring Rolls
8 rice paper spring roll wrappers
2-3 oz. kelp noodles, rinse and ready to serve or cooked rice noodles
2 medium carrots, julienned 
1 cup sliced butter lettuce
2 medium portabello mushrooms, thinly sliced
½ cup radish sprouts, rinsed
¼ cup chopped cilantro
¼ cup chopped mint
In a small bowl, whisk all the ingredients for the dipping sauce together and set aside. 
For the spring rolls, fill a pie or cake pan with 1 inch of warm water. Place a clean towel next to the water. Place all your prepared fillings within reach of the water and towel. 
Place one rice paper in the water and let sit for 10 seconds or so. The paper should be pliable but not floppy. Carefully lay if on the towel. 
Leave 1 inch of open rice paper around the edges. Cover the lower third of the paper with a small bit of each ingredient. Fold the lower edge up over the filling and roll upward just until the filling is completely enclosed. Fold over the short sides as if you were making a burrito. Roll it up and repeat with the remaining ingredients. 
Serve the spring rolls whole or sliced in half with the almond butter sauce on the side. 
Just Salt It, and enjoy!