• Create your dipping sauce by combining strawberries, lemon juice, ginger and water together in a blender or food processor. Pulse until smooth. Pour into a bowl and set aside
• Ensure you have all your cucumber, carrot, spinach, and mango prepped for easy assembly.
• Add hot water to a shallow skillet. Place a rice paper wrap in the water to soften (about 10 seconds). Do not submerge for too long or the rice paper wrap will become too difficult to work with. Transfer to a clean surface. Add cucumber, mango, spinach and carrot to one side of the rice wrap. Fold the bottom over the filling and then the top. Now roll the rice paper until completely wrapped. Transfer to a plate. Repeat this process until all ingredients are used up. (Google a YouTube video on how to roll veggie spring rolls, if needed!)
• Serve with a side of strawberry dip. Enjoy!

Notes

• No Mango: Use pineapple instead
• No Rice Paper Wraps: Use nori sheets or collard green leaves, as wraps instead
• Keep it Fresh: Store in the fridge in an airtight container for up to 2 days (these are bestserved fresh).