Thai Mango Dipping Sauce: In a blender, combine diced mango, grated ginger, Thai chili sauce, rice vinegar, and lime juice. Blend until smooth.

Add the chopped Thai basil and cilantro to the blender and pulse briefly until just incorporated. Pour into a bowl, cover, and refrigerate.

Veggie Spring Rolls Prep: Squeeze a little lime juice over the thinly sliced avocado to prevent browning.

Prepare an assembly line with all your thinly sliced vegetables (cucumbers, lettuce, carrots, bell peppers) and fresh mint and cilantro.

Dip one rice paper sheet into a shallow dish of warm water for 5-10 seconds until pliable. Place it on a flat surface.

Layer 1-2 slices of avocado, a small handful of fresh cilantro and mint, and a generous portion of mixed veggies towards one end of the wrapper. Sprinkle with salt and pepper.

Fold both sides of the rice paper towards the center, then tightly roll from the filled end to create a neat spring roll. Place on a platter.

Repeat with remaining ingredients, keeping the finished spring rolls covered with foil to prevent drying. Serve with the chilled mango dipping sauce.