Sauce: Combine all “Sauce” ingredients in a small bowl.
Prepare: Thinly slice all veggies and arrange near your work space.
Roll: Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wooden board). Working quickly, stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. Fold the sides of the rice paper over the mound, then gently roll.
Serve: Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.