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1
To make the filling, place the garlic, cabbage, radish, carrots, lemon juice, ginger, miso, Nama Shoyu, and sesame oil in a large bowl.
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2
Mix and let marinate overnight, or for 12 hours, in the refrigerator.
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3
To make the paste, place the almond butter, ginger, and cayenne in the food processor and blend well to combine.
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4
Set aside.
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5
Once the filling has marinated, prepare the rolls.
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6
Soften a rice wrapper by soaking it in warm water for 1 minute.
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7
Carefully remove the rice wrapper from the warm water, and place it on a cutting board.
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8
Dab it dry with a paper towel.
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9
Carefully and gently spread 1 teaspoon of the paste across the bottom of the wrapper.
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10
Next, layer a spoonful of filling (be sure to drain any excess liquid), a piece of red bell pepper, a slice of cucumber, and a tablespoon of cilantro.
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11
To form the spring rolls, first fold the right and left sides of the wrapper over the filling (like a burrito).
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12
Then, starting at the bottom, roll up the wrapper.
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13
Repeat steps 3 through 5 for the remaining wrappers.
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14
Arrange the rolls seam side down on a platter, and serve with Asian Dipping Sauce.
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15
To Make the Asian Dipping Sauce:
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16
Place all of the ingredients in a food processor or blender and mix until fully combined.
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17
Serve immediately, or transfer to a container and refrigerate until ready to use.
