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["Heat your grill and spray with cooking oil. Cut the zucchini, squash, red pepper, and red onion into 1/4 inch thick slices and sprinkle with salt. Grill on each side about 2-4 minutes. Remove to a plate.", "Add the garlic, ginger, lemongrass, vinegar, aminos and sesame oil into a small glass jar, cover and shake well. Then add the almond butter and shake until incorporated. I use the garlic, ginger, and lemongrass paste from Gourmet Garden. It's easy and tastes great in this sauce.", "In a pot of boiling water, add the rice vermicelli and cook about 4-5 minutes or until tender but not mushy. Drain in a colander but do not rinse.", "Using a 9"" round cake pan, add about 1/4 inch of water and submerge a spring roll wrapper until softened. Lay out a paper towel, gently spread the damp wrapper on the paper towel and blot the top dry with another towel. To fill: imagine 2 horizontal lines going across the wrapper dividing it into 3 parts. Using the bottom line, first lay out the basil, then a few slices of each of the grilled vegetables, and then a small bit of the rice noodles. Fold the bottom of the wrapper up over the filling, pull gently to cover. Fold in just 1/2 inch on each side. Continue rolling up the wrap. Repeat. Slice the summer rolls in half and serve with the dipping sauce."]
