Vietnamese Spring Rolls With Orange-Almond Sauce

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6 ounces dried rice vermicelli noodles

16 large dried rice paper wrappers

8 large lettuce leaves, preferably soft ones, halved and hard ribs removed

1 cup, matchstick cut carrots

2 cucumbers, julienned

1-2 avocado, pitted, peeled and sliced

1-2 bell pepper, cored, julienned

1 cup loosely packed cilantro

1 cup loosely packed mint

1 cup loosely packed basil

1/4 cup water, plus more as needed

2 tablespoons freshly squeezed lime juice

3 tablespoons freshly squeezed orange juice

1/2 cup raw almond butter

1/2 teaspoon minced ginger

1 teaspoon honey or coconut nectar

1/2 teaspoon finely chopped garlic

1/2 teaspoon wheat-free tamari or soy sauce

1 teaspoon roasted sesame seeds

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