Wash and cut veggies to size for rolling. I spiral cut the butternut squash and zucchini. Cut the romaine hearts to about 2 inches smaller than the rice paper length and everything else thinly sliced. The romaine hearts help keep your base sturdy.
Run one sheet of rice paper under warm water for just a few seconds on both sides, lay it flat on a clean, non-stick cutting board.
Arrange your veggies together in the center of the paper closest to you.
Roll forward and tuck inward, then gently fold in each side to close the ends.
Continue rolling until you get to the end. Lay it seam down on a plate to rest.
Repeat until you make as many as you would like. I made 5 large rolls, sometimes I double wrap them if they're tearing open.
Serve fresh with almond butter dipping sauce (recipe above).
Rice paper rolls are best when eaten fresh. The rice paper will dry out and become tough in texture. It's best to prep ahead the filling and sauce, rolling each as desired when you're ready to serve.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/rainbow-zoodle-spring-rolls-almond-butter-dipping-sauce/