Ingredients 

10 Rice paper wrappers (or more, if needed)
2 Avocados, slice each into 10 wedges – sprinkle with lemon  
Juice of 1 Lemon
1/4 Red cabbage, finely sliced strips
1 Handful rocket or spinach  
2 Carrots - cut into long thin strips (about 8cm)
1 Mango, peeled and sliced lengthways
1/2 Handful of coriander leaves

Dipping sauce Ingredients

2 Tablespoons honey
1/4 cup soy sauce
1 teaspoon grated ginger
1 red and green chilli, sliced thinly at an angle
2 cloves of garlic, crushed
Juice of ½ a Lemon

Method

Mix all dipping sauce ingredients together. Refrigerate until ready to serve

Prepare all ingredients in bowls or plates

Fill a large shallow dish (large enough to fit the rice paper) with warm to hot water. Wet a clean tea towel and wrap around a chopping board

Submerge one rice paper at a time in the water for about 20 to 30 seconds or until softened. Place the softened wrapper on the wet tea towel

Arrange two wedges of avocado in a row in the middle of the rice paper alternate with strips of mango, carrot, red cabbage, salad greens and a little coriander

Fold the short side of the rice paper over ingredients until covered. Fold in each side of the rice paper and roll to seal ingredients. Repeat for each roll

Refrigerate until ready to serve

NB: You can slice these in half to serve, they are easier to cut using a wet knife after they have been refrigerated