Rolls

• Chop/prep all of your veggies, herbs, mango and avocado. Lay a damp kitchen towel flat on your work space. Fill a large bowl with warm water. Place a rice paper in the water for 8-12 seconds, until softened with just a tiny bit of stiffness remaining. Remove and lay flat on the damp towel.
• Working quickly layer in a leaf of butter lettuce, a few piece of cucumber, carrot, 2-3 slices bell pepper, 1-2 slices mango and avocado and a handful of fresh herbs. Squeeze with a slice of lime. Sprinkle with a pinch of salt. Make sure all of the filling is lined up so there is equal space on either end of the rice paper.
• Fold up the two short ends first, over the ends of the filling, then holding the short ends down, fold over the wrapper tucking it in underneath the ingredients. Continue rolling up like a burrito. Place on plate or serving platter.
• Continue until all of your ingredients are used. Mine perfectly made 14 rolls.

Sauce

• In a high powered blender combine all ingredients and blend until super smooth. Alternatively, you could just whisk them together but you will have bits of garlic and ginger throughout (which is totally fine and still delicious!) If needed, use additional warm water to thin. 

Serve the fresh rolls with peanut sauce, sweet chili sauce and whatever other condiments your heart desires!