4.5 stars!

Makes 6-10 rolls.

The key to these rolls is lots of fresh herbs & a fantastic dipping sauce.

Rolls:

4 cups warm fresh water
6-10 spring roll rice wrappers
4 cups shredded zucchini (I prefer cucumber)
4 cups shredded carrot
1 cup cilantro leaves
2 cups mint leaves (or parsley leaves)
4 green onions, finely chopped to the top

Bon Bon Dipping Sauce:

4 tablespoons raw almond butter
2 tablespoons organic creamy peanut butter (optional)
3 tablespoons nama shoyu (or tamari)
2 tablespoons organic extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon raw honey (or maple syrup)
2 soft dates, pitted
2 green onions, finely chopped
1-2 cloves garlic
1/2 cup chopped cilantro
1/2 cup chopped parsley
1-2 teaspoons dried chili pepper
1/4 - 1/2 cup fresh water

To prepare the rolls: Fill a wide, shallow bowl with 2 cups of the warm fresh water for softening the rice wrappers. Submerge one wrapper at a time in the water until soft (about 3-7 minutes). Do not oversoak, as the wrappers are delicate and become difficult to handle without breaking. The water will need to be refilled to keep warm and to provide enough water to soak the rice wrappers in.
Spread a dry dish towel on the counter. Place the wrapper flat on the towel. (put the next wrapper in the water to soften for the next roll). Put 1/3 cup each of cucumber and carrot in the bottom-center of the wrapper. Put 1/3 cup each of cilantro and mint leaves, and sprinkle with chopped green onion. (Make sure there is enough to go around!) Fold over the wrapper and tuck under the veggies and herbs. Fold the sides toward the middle (like wrapping a burrito). Gently roll closed as tightly as possible without breaking the wrapper. If the wrapper does break, use another softened wrapper to double-wrap it. Cover with plastic wrap to keep moist.

To prepare the dipping sauce: In a blender, blend almond and peanut butter (if using), nama shoyu, olive oil, vinegar, honey, dates, green onions, garlic, ginger, cilantro, and parsley until smooth, adding fresh water a little at a time as necessary to blend smooth. The sauce should be pourable, but should still be thick. Set aside half of the sauce and add chili pepper to the remaining half, blending until well mixed. (or spice the whole batch)