1. To make dipping sauce, place all ingredients in medium bowl. Stir until well combined.
2. Place carrot, bean sprouts, capsicum, mint, spring onions and cashews in a large bowl. Stir to combine.
3. Place 1 sheet of rice paper in a bowl of warm water for about 30 seconds, or until just softened. Carefully lift sheet from water. Place on a clean tea towel. Spoon 1⁄3 cup vegetable mixture into centre of sheet. Top with a slice of avocado. Fold sides of rice paper sheet inwards and roll it up to enclose filling. Repeat with remaining rice paper sheets, vegetable mixture and avocado.
4. Serve rolls with dipping sauce. Garnish with mint leaves.

Cook's Tip

Rolls can be made several hours ahead. Keep, covered, in refrigerator. Any combination of vegetables, tofu, cooked chicken or prawns can be used as a filling.