Vegetable Rolls with Roasted Pumpkin and Red Curry Dipping Sauce [Vegan]

• 1/2 cup lemon juice
• 4 tablespoons almond paste
• 3 to 4 tablespoons red curry paste
• 2 tablespoons water
• 1 tablespoon maple syrup
• 12 sheets of rice paper
• 1 small butternut pumpkin
• 1 large ripe avocado
• 2 cups cooked quinoa
• 4 handfuls of leaf green: kale, endive, watercress, lamb's lettuce, purslane
• 2 handfuls of fresh herbs: mint, parsley, basil, coriander, spring onion
• Seeds of 1 pomegranate (optional)

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