• Prepare all your vegetables and have them ready for assembly. Fill a large bowl with warm water for dipping the rice paper wrappers. Dip one rice paper wrapper at a time into the warm water for about 15-20 seconds until it’s just soft and pliable. Lay it out on a clean, slightly damp cloth.
• On the bottom third of the wrapper, arrange a small handful of lettuce, a few sticks of carrot, cucumber, and red bell pepper, a sprinkle of mint and cilantro leaves, and a few slices of avocado if using. Gently fold in the sides of the wrapper, then roll it up tightly from the bottom, enclosing the filling. Repeat with the remaining wrappers and filling.
• For the dipping sauce, whisk together the peanut butter, tamari, lime juice, honey, and chili garlic sauce in a small bowl. Gradually add warm water until you achieve your desired consistency for dipping. Serve the spring rolls with the peanut dipping sauce on the side.

Tip:

• Keep the rice paper wrappers covered with a damp towel after soaking to prevent them from drying out as you assemble the spring rolls. Feel free to customize the fillings based on your preference. Other great additions include thinly sliced avocado, bean sprouts, or tofu for added protein.