for the dipping sauce:
1/4 cup gluten free tamari
6 dates
2 tsp. fresh grated ginger
1 garlic clove
3 tsp. toasted sesame oil
2 tsp. white miso
2 tbsp. lime juice

for the spring rolls:
1/2 cup baby spinach leaves
1 mango, sliced into matchsticks
1/2 bell pepper, sliced into matchsticks
1 carrot, peeled and sliced into matchsticks
1 avocado, thinly sliced
1/2 cup basil, chopped
8 chives
4 rice paper wraps