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