Cook & cool quinoa (1.5 cups dry with 3 cups water, covered and boiled on medium low for 15-20 minutes).
In a large bowl, scoop out and mash the avocado.
Finely chop the mint, and cut the mango into small pieces and add to the bowl.
Add mint, salt, lime juice, ginger and cayenne to the bowl and mix all ingredients together
Add the cooled quinoa to the bowl and mix until thoroughly blended.
Set up two plates side by side, one will need to be able to hold a little water. Put water in one and a wet paper towel on the other.
Dip a rice paper wrapper into the plate with the water for about 30 seconds. It should still be somewhat firm
Lay the wrapper onto the plate with the paper towel, add about 4 tbsp of the mix to the center of the wrapper.
Fold each side in, and then fold the bottom up, like an envelope or burrito and then continue rolling up, making sure all sides are tucked in.
Set aside all rolls and heat a pan on medium heat with about 1/4 inch of coconut oil in the bottom.
Make sure the pan is really hot, and add the rolls to the pan. You should only need about 1-2 minutes per side until they start to brown and harden a bit.
For the sauce, add all ingredients to a jar and shake well.
Serve over a bed of shredded lettuce with sauce drizzled on top and/ or served on the side