These are so delicious that we find it's hard to stop eating them, even when we're full. We make these spring rolls with a Butter Lettuce wrap for an all raw entree, and they also make a wonderful transition meal made with traditional, easy to use rice wrappers for a mostly raw dinner. (Top photo.) The flavors of the ingredients and the flavors of the sauce are mouth-wateringly good, and our friends just love them. Plus, they're so much fun to eat!

For this recipe there are no amounts of ingredients given. This will give practice in intuitive food preparation where any proportions of your favorite veggies can be used. To help you get started, the middle photo gives a good idea of how much of each ingredient we used to make about four spring rolls. By not giving exact amounts, changing or substituting one ingredient for something else, such as using spinach instead of cabbage, is easy.

Photo at bottom shows a butter lettuce wrap with fillings, drizzled with dipping sauce before rolling up.

Ingredients: Makes 3-4 rolls
Rice wrappers (or substitute Butter Lettuce)
Avocado (enough for 2-3 slices per roll), peeled, pitted, and sliced
Cilantro leaves
Green cabbage finely shredded
Mung bean sprouts, rinsed
Zucchini and carrots, sliced with a Messermeister julienne cutter, or shredded
Green onions, finely sliced

Directions
Have all ingredients ready to go before beginning to assemble the spring rolls into rice wrappers or lettuce leaves. In a large frying pan, put a cup of pure water. Warm over low heat (not too hot because you'll be putting fingers in there to get the wrapper out.)

Place wrapper in warm water. Let sit for about 30-60 seconds. Remove, allowing excess water to drip off, and put onto a dinner plate.

Layer the fillings in the middle of the wrap. Begin by folding up the bottom to cover the fillings, then roll gently, pressing firmly as you go. If you goof, don't worry—just discard the wrapper and start over. Have fun!

Cut in half (as shown in photo). Dip in the sauce, or drizzle directly into the roll.

Ingredients:Almond-Honey-Lime Dipping Sauce
2 tablespoons roasted or raw almond butter
2 tablespoons Spectrum walnut oil, or sweet olive oil
2 tablespoons pure water
1 tablespoon wheat free tamari, such as Nama Shoyu
1 tablespoon honey
1 tablespoon unroasted rice vinegar, or balsamic
1 tablespoon freshly grated ginger
Juice of 2-3 limes (depending on juiciness)
1 clove garlic
Red pepper flakes, optional

Directions
Put all ingredients into a blender or Vitamix, and blend until smooth and creamy, or put ingredients into a bowl and mix by hand. Taste and adjust seasonings if necessary.

We all go through patches when we're riding the crest of a wave, or we're in a trough, wondering what's going to come along to bring us up to another crest. All parts of the wave are life, the wholeness of the ocean that brings lessons and learning. Do Rex and I go through patches? You bet! And they teach us so much, especially how to appreciate the beauty all around us.

Health is to us a God given gift, our most natural state. When we come through one of these patches we feel like we've come back to the deep center of our being. Gratitude abounds and overflows to all things around us. When we are in this place, music sounds amazing and magical; food tastes incredibly delicious; the delicate shimmer and play of sunlight on the trees looks like a fairyland; and the beauty of love shines through the day and fills all the spaces between.