What you need:
4 rice paper sheets
2 tablespoons almond butter, divided
½ red beet, shredded
½ red bell pepper, cored and julienned
1 carrot, sliced thin
1 medium avocado, pitted and sliced
Nama shoyu, for dipping
What you do:
1. Into a large, 3-inch-deep pan filled with room-temperature water, lay a dry rice paper sheet for 5 to 10 seconds. Remove, lay flat on a cutting board, and pat with a paper towel to remove excess moisture.
2. Spread ¼ tablespoon almond butter along center of sheet. Add ¼ beet, bell pepper, carrot, avocado, and kimchi. Fold sides over and then roll like a burrito. Repeat with remaining sheets and vegetables and serve with nama shoyu.
Photo courtesy of Alexa Gray
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