To make the sauce, place all of the ingredients listed above in a blender and pulse until well combined. You may want to add more orange juice depending on desired consistency. This sauce can be made up to 2 days ahead and stored in a sealed container in the fridge. Place in the fridge while you prepare the rolls.
Wash the Daikon Radish and peel the outer skin off using a vegetable peeler
Using a cheese slicer (or mandoline) cut thin strips running all the way down the length of the radish. After a few slices, flip the radish over and continue slicing on the other side Depending on the length of the Daikon each strip should make two rolls
To assemble the rolls, lay one strip of the radish on a board with the wider end facing you. Place a piece of chicken, mango, cucumber, red onion, avocado, a sprinkle of cilantro and chopped nuts on the wrap and then roll everything up ensuring you press down and keep the rolls tight. Repeat with the remaining rolls
Before serving the rolls sprinkle them with chopped cilantro and chopped nuts and serve alongside the dipping sauce. Enjoy!