Vegetable Summer Rolls with Spicy Dipping Sauce

• Rice Paper Wraps
• Edible flowers
• Fresh lettuce
• 1 cucumber, seeded and cut into thin strips
• 1 bell pepper, seeded and cut into thin strips
• 3-4 carrots, cut into thin strips or shredded
• Cilantro or fresh herbs of choice, roughly chopped
• 2 cloves garlic, smashed
• 2 inch thumb of ginger, minced
• 1 tablespoon Organic Original Coconut Aminos
• 1 tablespoon rice vinegar
• Pinch of cayenne powder
• 1/2 teaspoon turmeric powder
• 2 teaspoons Organic Coconut Sugar
• 2 tablespoons Organic Coconut Manna
• 1/2 cup nut or seed butter, like sunflower butter
• 1 tablespoon water, or more if needed
• Sprinkle of Organic Shelled Hemp Seed

For Vegetable Summer Rolls:

1. Pour a thin layer of water onto a plate. Place one rice paper wrap into the water to moisten until soft and malleable.

2. Carefully lay out the wrap onto your surface and layer in the ingredients starting with the edible flowers, lettuce, veggies then herbs. You’ll want enough ingredients in the wrap so it feels full and plump.

3. Gently pull one side of the wrap over the veggies and tucking in the bottom part just before rolling over. You can do this with the top too, but you can also leave the top open.

For Dipping Sauce:

1. In a food processor, combine all ingredients except for the hemp seeds. Blend until smooth and creamy. If it’s a little thick, keep adding in water a tablespoon at a time to make the sauce thinner.

2. Serve in a small dish and sprinkle with hemp seeds. If not using immediately, store in a glass jar in the fridge for up to a week.