Veggie Spring Rolls with Paleo Dipping Sauce

For the Spring Rolls:

1. Use any desired vegetables, such as red cabbage, cucumber, red pepper, carrots, and romaine lettuce.
2. Cut all the chosen vegetables julienne style (very thin).
3. Soak the rice paper in water for 30 seconds to 1 minute until pliable.
4. Lay the softened rice paper out on a flat surface.
5. Add your prepared julienned vegetables (and optional shrimp) to the center of the rice paper.
6. Fold in the two ends of the rice paper.
7. Roll the rice paper tightly to close; it will naturally be sticky.

For the Paleo Dipping Sauce:

1. Heat a sauce pan over medium heat.
2. Add 1/2 cup coconut milk, 1 tbsp red curry paste, 1/4 cup almond butter, 1 tsp coconut aminos, 1/2 tbsp apple cider vinegar, and 1/8 cup coconut sugar to the pan.
3. Mix all ingredients together thoroughly.
4. Cook for about 4-5 minutes until everything is well combined and heated through.
5. If the sauce is too thick, add a little water to thin it out to your desired consistency.