Make the dipping sauce by whisking the almond butter (do not melt the almond butter!), lime juice, agave, ginger and rice vinegar into the melted coconut oil until smooth and creamy. Season with salt and set aside.

Using the 3mm blade on your spiralizer, spiralize the cucumber until it turns into thin noodles. Place into a bowl and set aside.

In a medium bowl, whisk together the lime juice, agave and a pinch of salt. Add in the grated carrots and serrano pepper (including the seeds) and stir until evenly coated in the lime juice mixture.

NOTE: Before beginning to roll, make sure you have all your veggies prepped and ready to layer, as you have to work quickly.

To make the rolls:

Fill a shallow plate, that has sides, with warm water and spread a damp tea towel onto your works space.

Submerge one rice paper round into the water and hold it down until pliable and soft, about 30-45 seconds. Gently lay it down flat onto your tea towel.

Place one lettuce leaf into the center of the round, leaving a good inch of space around the edges, so you can roll the wrapper later. ****

Lay a line of mango slices on top of the lettuce, followed by a scoop of the carrot/pepper mixture. Make sure to stir the carrot/pepper mixture around every so often, so all the lime doesn't sink to the bottom.

Top the carrot mixture with 1/8 of the green onion, followed by the cilantro. Cover the top of the pile with fresh mint leaves (about 4-5 leaves, depending on how big they are) and then cover the mint with the Thai basil leaves (about 2-3, depending on their size.)

Finish by placing a pile of the cucumber noodles on top, and lightly pressing down.

Roll the wraps by folding the bottom of the wrapper over the filling. Then, hold the whole thing firmly in place, and fold in the sides. Then, hold all the folds in place and roll the whole thing horizontally, from bottom of top.

Repeat until all 8 rolls are done.

Serve with dipping sauce and DEVOUR *****