Vegan Rainbow Spring Rolls {Recipe}

What You Need:
4 rice paper sheets
2 tablespoons almond butter, divided
½ red beet, shredded
½ red bell pepper, cored and julienned 
1 carrot, sliced thin
1 medium avocado, pitted and sliced
Nama shoyu, for dipping 

What You Do:
1. into a large 3-inch deep pan filled with room temperature water, lay a dry rice paper sheet for 5 to 10 seconds. Remove, and lay flat on a cutting board. Pat with a paper towel to remove excess moisture. 

2. Spread ¼ tablespoon almond butter on the rice paper center. Add ¼ beet, bell pepper, carrot, avocado, kimchi, fold sides over and then roll like a burrito. Repeat with remaining sheets and vegetables and serve with nama shoyu.

Photo courtesy of Alexa Gray