Start by blending the cream cheese, lime juice, and chili sauce together in a bowl. Once mixed, gently fold in the chopped sweet red pepper, cubed avocado, thinly sliced green onions, and fresh cilantro until everything is evenly distributed.

Next, fill a large, shallow dish with water. Take a rice paper wrapper and dip it into the water, letting it soaks just until it becomes pliable, which should take about 45 seconds. Be careful not to let it soften completely. After soaking, let the excess water drip off the wrapper.

Lay the softened rice paper wrapper on a flat surface. Spread a portion of the cream cheese mixture along with slices of mango and a handful of alfalfa sprouts across the bottom third of the wrapper. Then, fold in both ends of the wrapper towards the center. Start rolling the wrapper from the bottom, over the filling, tightly until it's fully wrapped. Place the completed roll seam side down on a serving plate. Repeat the process with the remaining ingredients and serve the rolls immediately.