Veggie Spring Rolls with a Thai Almond Butter Sauce | Shayna's Kitchen

Ingredients

• 1 package of spring roll rice paper
• 1 bundle collard greens
• 1 bunch of rainbow carrots
• 1 large cucumber
• 1 handful basil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large avocado
• 1/2 cup almond butter
• 1/8 cup organic tahini
• 1/4 cup coconut aminos
• 2 limes, juiced
• 1 tsp grated ginger
• 2 cloves of garlic, minced
• 1/4 tsp chili flakes
• 1/4 cup avocado oil
• 1/4 cup water
• Salt, pepper, and cayenne to taste