Slice the mango into long, narrow strips and set aside. Slice cabbage, onion, cucumber and red bell pepper into very thin 4-inch pieces and set aside. Prepare rice paper as instructed on package. Once pliable, place a few of each ingredient (including cilantro and carrots) in the center of the paper, folding in the sides and rolling until all veggies are inside and paper is closed. For dipping sauce, whisk or blend together all ingredients until consistency is creamy.

Nutritional analysis per roll, with sauce: Calories 139; Protein 10 g; Carbohydrates 20 g; Fat 2 g; 4% Calories from Fat; Cholesterol 25 mg; Sodium 301 mg; Potassium 280 mg; Fiber 1 g