1 package Vietnamese Brown Rice Spring Roll Wrapper
1 package raw kelp noodles
1/2 avocado thinly sliced
1/3 cup mint leaves
1/3 cup pea shoots
1/4 cup diakon thinly sliced
1/4 cup cucumbers thinly sliced
1/4 cup cherry tomatoes thinly sliced
1/4 cup raw almond butter
2 tsp. liquid amino soy-free soy sauce
1-2 tsp. hot sauce (such as sriracha)
Rinse the sea kelp noodles & cut into pieces.
Soak rice wrapper in warm water inside a medium bowl until soft.
Place kelp noodles in the middle of the wrapper and add a few pieces of the other ingredients up to the tomatoes.
For the sauce add the raw almond butter, liquid amino and hot sauce in a small bowl and mix well.