Slice the jicama, bell pepper, and mango into 2” x ¼” strips.
Also slice the avocado lengthwise into 1/4” strips.
Tear mint and cilantro into pieces.
Fill a dish which is large enough to submerge the rice paper wrapper with water.
Place one wrapper flat in the water and let the wrapper soften for 1-2 minutes, until soft.
Remove from water and pat dry.
Place the wrapper flat on a work surface.
Working about a half inch from the bottom of the wrapper, arrange two slices of mango, two slices of jicama, two slices of the bell pepper, one slice of avocado, and top with cilantro and mint. Fold the bottom of the wrapper over the ingredients. Then fold the sides over. Roll the wrapper to the top and set aside. Repeat with the remaining wrappers.
Combine ¼ cup olive oil and half an avocado in tall plastic cup. Using a hand blender, emulsify the mixture. Thin out the mixture by slowly adding water while continuing to blend. You want a consistency that is spreadable. Then add a handful of cilantro and blend until combined.
Place all the wrappers on a plate and serve alongside the mousse.