For the Summer Rolls
Preheat oven to 425 degrees. Toss the cabbage, leeks, and jalapeño with the coconut oil, rice vinegar, salt and pepper. Roast for about 20 – 25 minutes or until the cabbage starts to get golden and crispy. Remove from the oven. Remove seeds from jalapeño and cut into small dice.
Meanwhile, beat the 3 eggs and heat a lightly oiled large skillet over high heat. Pour the eggs into the pan and cook for a couple of minutes until golden brown. Flip and cook until golden brown on other side. Slice the egg pancake into long, thin strips.
Fill a large pan with very warm water. Dip one rice wrapper into the water for a second to soften. Lay wrapper flat on a plate or kitchen towel. Place a handful of the cabbage, leek, jalapeño mixture in the wrapper. Top with a few slices of the egg pancake and some cilantro or mint. Fold uncovered sides inward, then tightly roll the wrapper (as if you were rolling a burrito). Repeat with remaining ingredients.
For the Spicy Almond Sauce
Whisk ingredients together until well combined.
Note: if you are not eating immediately, brush the spring rolls with a little bit of oil so they do not dry out. Also, to make a mess free lunch for the office drizzle a little bit of the sauce into each roll before rolling up.