To make the peanut sauce. Combine all ingredients in a bowl. Thin as desired with additional coconut milk. To make the mango chili sauce. Combine the honey, lime juice, chili sauce, and vinegar in a bowl. Mix in the mango, cilantro, and basil. Season with salt. Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out. Serve with both dipping sauces. ENJOY!