Make the sauce by whisking together the tamari, water, mayonnaise, lime juice, and chipotle in adobo sauce. Pour into a small serving dish.
One at a time, soak rice paper in warm water just until damp – do not over-soak. Place on a cutting board and let sit for 10 – 20 seconds until pliable.
Layer fillings on the rice paper wrapper on the one-third section closest to you. Start with the lettuce, then tomatoes, bacon, and avocado slices (two avocado slices per spring roll). Start rolling away from you, tucking and rolling to ensure all the fillings stay in place and the spring roll is tight. Repeat with remaining ingredients. Serve with the dipping sauce.