Prepare dipping sauce: add all ingredients to a food processor. Pulse on high until smooth and creamy, about 30 seconds. If the mixture is too thick, add in another splash of Organic Creamy Cashew Carrot Ginger Soup or water. Pour dipping sauce into a bowl and set aside.
Prepare spring rolls: wet one rice paper wrapper at a time for 10-15 seconds and transfer to a clean work surface. Add torn lettuce, basil, mint and cilantro in the center of each wrapper; top with red cabbage, carrot, bell pepper, cucumber and avocado.
Roll the wrapper by bringing the bottom edge of the rice paper wrapper tightly over the filling, folding in both sides, and rolling from bottom to top until the top of the sheet is reached.
Cover spring rolls with damp paper towels and place them on a plate. Repeat with remaining wrappers and filling.
Slice spring rolls in half, if desired, and serve with dipping sauce. Enjoy!