Create a rolling station for the summer rolls with six bowls, one each for the avocados, mangoes, scallions, herbs, cabbage, and sprouts. Set out a large cutting board. Place a casserole dish, baking pan, or large plate nearby (something to store the finished rolls on); brush lightly with oil. Fill a cake or pie pan about halfway with cold water.
Gently toss the avocados with lime juice to keep them from oxidizing.
Dip a rice paper wrapper in water for 3 to 5 seconds (any longer and it will become difficult to work with). Gently shake off excess water and place on the cutting board.
Spread approximately 1 tablespoon of mint or cilantro leaves lengthwise in the center of the wrapper (around the length you want the finished roll to be). Top with 2 to 3 slices of avocado, 2 to 3 slices of mango, a light sprinkle of scallions, a bit of cabbage, and a few bean sprouts. Take care not to overﬁll the rolls; when in doubt, go smaller. The quantity of filling should depend on the size of the avocado and mango slices, which will be uneven due to their natural rounded shape.
Fold the sides of the wrapper over the filling and then fold the bottom over, trying to keep the filling tightly in place (you can also start with the bottom and then fold the sides in). Roll the summer roll tightly upward until it’s sealed. Place in the oiled casserole dish. Repeat this process with the remaining ingredients (see notes).
In a medium bowl, whisk the peanut butter, vinegar, tamari, honey, and water until smooth. Serve with the summer rolls.
The rolls can be stored in an airtight container in the refrigerator for up to 3 days.
The final yield will vary based on the size of the avocados and mangoes, as well as how much filling is included. The quantities to include are very flexible.Try adding cooked shrimp for some protein! Slice them in half lengthwise before rolling.