Rainbow Summer Rolls

Ingredients

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Assemble the Cuisinart food processor with the slicing disc set to 4mm. Stack the carrot pieces in the feed tube lengthwise and slice. Gather the carrot slices together and stack them back into the feed tube lengthwise, turning 90° so that batons are created when sliced again. Remove and reserve.
Slice the cucumbers lengthwise. Remove and reserve separately from the carrots.
Assemble the pepper planks so that the long side sits in the feed tube lengthwise and slice to make long slices. Remove and reserve in a separate bowl.
Slice the radishes, cabbage, and then the mango, removing and reserving each ingredient separately.
In a shallow baking pan, soak 1 piece of rice paper wrapper in hot water to cover until just softened, about 10 seconds. Carefully lay the oaked rice paper on a work surface.
Arrange a small selection of vegetables and several cilantro and mint leaves in the bottom third of the rice paper. Fold up the bottom edge to cover the vegetables, and then fold in the sides. Roll tightly. Repeat with the remaining wrappers and vegetables.
Cut into sections and serve with the dipping sauce.
Enjoy!