1/4cupvegan cream cheeseensure soy or nut-free, if necessary
1mango, sliced
1/2largeavocado, slicedor one small
1/2red bell pepper, julienned
1/2largecucumber, peeled and julienned
1cupcabbage, shredded
1/2bunchThai basilor standard basil if you can't find Thai
1/2bunchmint
small dish water
1/2cupsweet chili sauce(optional for dipping)
Instructions
Take a nori sheet and lay it on a cutting board, shiny side facing down. Spread about a tablespoon of cream cheese down the middle (if there are perforated lines for cutting the nori make sure the cream cheese is spread in the opposite direction). Now add a little of each produce item across the spread cream cheese.
Roll the nori around the filling, keeping it as tight as possible. Dip your fingertips in the water and run it along the end of the nori to seal your roll. Using a sharp knife, cut the roll in half, making two rolls.
Repeat with the remaining nori sheets. Serve with sides of sweet chili sauce for dipping.