1-First Step: Prepare Fillings Wash and roughly chop 3 cups of arugula. Slice 2 ripe mangos into long, thin strips. Seed and slice 1 large red bell pepper and 2 jalapeños (optional). Chop 4 green onions. Have all fillings ready for quick assembly.

2-Second Step: Soften Rice Paper Wrappers Fill a shallow pan or large dish with warm water, large enough to fit a rice paper wrapper. Dip one wrapper into the warm water for about 20 seconds until it becomes pliable but still firm enough to handle. Avoid over-soaking to prevent tearing. Lay the softened wrapper flat on a clean, lint-free towel.

3-Third Step: Assemble the Spring Rolls Place approximately 1/2 cup of chopped arugula on the lower third of the rice paper, leaving about a 1-inch border. Layer mango strips over the arugula, followed by red bell pepper strips, jalapeños if using, and sprinkle chopped green onions on top.

4-Fourth Step: Roll the Spring Rolls Fold one long side of the rice paper over the filling, then fold in the short sides tightly. Roll the wrapper up toward the opposite end like a burrito to completely seal the filling inside. Repeat the process for the remaining wrappers and fillings.

5-Final Step: Prepare and Serve the Dipping Sauce In a food processor or blender, combine diced avocados, lime juice, water, cilantro, and salt. Blend until smooth and creamy. Transfer the sauce to a bowl and cover tightly with plastic wrap pressed directly on the surface to prevent browning if not serving immediately. Serve the spring rolls whole or sliced in half, paired with the creamy avocado-cilantro dipping sauce.