Prepare the quinoa according to the directions on the package.
Wash and cut the fresh veggies.
Prepare spicy cashew butter sauce by whisking together all sauce ingredients.
Add hot water to thin until you reach the desired consistency for pouring and/or dipping.
Dip one rice paper sheet in a bowl of warm water.
Make sure the entire rice paper gets submerged before transferring to a damp plate.
To the bottom third of the wrapper add a spoonful of quinoa, and layer carrots, bell peppers, cucumber, and fresh herbs.
Gently fold over once, tuck in edges, and continue rolling until the seam is sealed...(like a burrito!)
Place seam-side down on a serving platter and cover with a damp towel to keep fresh.
Repeat until all fillings are used up – about 8-10 spring rolls total.
Serve with a small dish of cashew butter sauce for dipping or pouring! Enjoy!