Prepare the Rolls:

Set up a workstation with all the prepared vegetables and a pan or bowl of warm water.

Dip one rice paper wrapper into the water briefly until just flexible. Lay it flat on a clean surface.

Layer the filling: Start with red cabbage, followed by cucumber, carrots, radish slices, mint leaves, cilantro sprigs, and avocado slices.

Roll up tightly: Fold the bottom of the wrapper over the filling, then fold in the sides, and roll to seal. Repeat for the remaining wrappers and filling.

Place finished rolls on a plate, ensuring they don’t stick together. If storing for later, wrap each roll in plastic wrap.

Prepare the Sauce:

In a small bowl, combine almond butter, garlic, ginger, lime juice, soy sauce, maple syrup, cayenne pepper (if using), and water.

Stir vigorously until smooth, adding more water as needed to reach the desired consistency.

Serve:

Arrange the rolls on a platter and serve with the almond butter dipping sauce. Enjoy fresh!