In a large pan, add a heavy splash of water and the minced garlic and cook over medium high heat.
Once garlic begins to brown and water evaporates, add a splash of coconut aminos and the mushrooms. Stir together and cook until pan runs dry. Continue to toss and add coconut aminos as it dries and mushrooms brown. Add black pepper and mix well, cooking until fragrant.
Remove from heat, and allow mushrooms to cool to room temperature. As they cool, chop and prepare salad roll fillings.
In a bowl add chopped red cabbage and a tablespoon of salt and massage thoroughly with a pinch of agave or a chosen sweetener. Mix in black sesame seeds. Set aside for 5 minutes for flavors to combine.
Meanwhile, make almond butter sauce by mixing the ingredients together. Add more water until you reach desired consistency. Set aside.
Prepare brown rice paper as directed on package. Once ready, layer on fillings as you please.
Once rolls are arranged, place in the fridge to cool and set for at least 2 hours.