Prepare the rice paper by filling a shallow dish with warm water and submerging one wrapper for 10-15 seconds until pliable.

Assemble the roll by laying lettuce, basil, mint, cilantro, carrots, cabbage, bell pepper, cucumber, and avocado on the softened rice paper.

Season the filling with a pinch of salt and pepper before rolling.

Roll tightly starting from the bottom edge, tucking in the filling and folding in the sides.

Cover rolled spring rolls with a damp paper towel to keep them fresh until serving.

Whisk together all ingredients for the peanut sauce until smooth, adding water if necessary.

Serve the spring rolls on a platter with the peanut sauce for dipping.