Almond Gluten For The Dipping Sauce

Almond Gluten For The Dipping Sauce

Ingredients:
2 tablespoons almond butter
2 tablespoons gluten-free tamari

Directions:
juice of ½ lime
¼ teaspoon powdered ginger
pinch of fresh black pepper
1
Peel and slice the mango, avocado, and cucumber into long, thin strips and set
aside with the cooked rice noodles and chopped cilantro, ready for filling.
2
Set up your working space with a clean tea towel, folded in half, and a shallow pan
or pie plate with 2 inches (5-cm) hot water in the bottom.
3
Place a sheet of rice paper in the water and submerge it to soften. This will take
less than a minute. Remove it gently and lay it out on the towel, being mindful not to
rip it. Sprinkle a teaspoon of sesame seeds onto the paper, followed by one-sixth of
each filling, centered near the bottom of the paper. Fold in each side to meet in the
middle and roll it up tightly as you would a burrito, making sure all the fillings are
tucked in. Repeat this process with all six sheets.
4
For the dipping sauce, whisk together all the ingredients in a small bowl. Thin with
water if necessary, adding a teaspoon at a time, until the sauce is smooth and thick.
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