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1.
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Make the dipping sauce by whisking the almond butter (do not melt the almond butter!
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), lime juice, agave, ginger and rice vinegar into the melted coconut oil until smooth and creamy.
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Season with salt and set aside.
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2.
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Using the 3mm blade on your spiralizer, spiralize cucumber until it turns into thin noodles.
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Place into a bowl and set aside.
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3.
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In a medium bowl, whisk together the lime juice, agave and a pinch of salt.
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Add grated carrots and serrano pepper (including seeds) and stir until evenly coated in the lime juice mixture.
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4.
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Before beginning to roll, make sure you have all your veggies prepped and ready to layer, as you have to work quickly.
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5.
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Fill a shallow plate (with sides) with warm water and spread a damp tea towel onto your workspace.
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6.
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Submerge one rice paper round into the water and hold it down until pliable and soft, about 3045 seconds.
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Gently lay it down flat onto your tea towel.
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7.
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Place one lettuce leaf into the center of the round, leaving a good inch of space around the edges, so you can roll the wrapper later.
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8.
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Lay a line of mango slices on top of the lettuce, followed by a scoop of the carrot/pepper mixture.
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Make sure to stir the carrot/pepper mixture around every so often, so all the lime doesnt sink to the bottom.
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9.
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Top the carrot mixture with 1/8 of the green onion, followed by the cilantro.
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Cover the top of the pile with fresh mint leaves (about 4-5 leaves, depending on how big they are) and then cover the mint with the Thai basil leaves (about 2-3, depending on their size.)
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10.Finish by placing a pile of the cucumber noodles on top, and lightly pressing down.
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11.
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Roll the wraps by folding the bottom of the wrapper over the filling.
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Then, hold the whole thing firmly in place, and fold in the sides.
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Then, hold all the folds in place and roll the whole thing horizontally, from bottom of top.
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Repeat until all rolls are done.
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12.
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Serve with dipping sauce and devour.
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Notes: 1.
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If you are a person that likes a lot of dip, you may want to double the recipe to be safe.
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Mr FFF thought they needed a little more dip, but I thought this was a good amount.
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2.
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If youre sensitive to spice, you may want to leave the seeds out.
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Most testers (Mr. FFFs co-workers) thought they were perfect, but some thought a little too spicy.
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3.
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Italian basil works too, but Thai is better.
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4.
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I found that you should only use the actual leafy part of the lettuce.
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Rip away any of the hard, stalky centers of the leaves, as they poke through the wrapper.
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5.
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Wraps can be made slightly ahead and stored in the refrigerator, covered tightly with plastic wrap to keep them moist.
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But ideally, these are best served as soon as possible.
