To make the peanut sauce, combine the cilantro, water, almond butter, Liquid Aminos, peanut butter, lime juice, cider vinegar, honey, dates, garlic, ginger, and red pepper flakes in a blender and blend on high speed until smooth, adding more water if necessary to achieve a pourable (but still thick) sauce. Divide the sauce evenly between two small bowls. Set aside one bowl (half the sauce) for dipping. Stir the crushed macadamias into the other bowl of sauce and set aside for filling the rolls.