Begin by making your peanut sauce. In a medium bowl combine the peanut butter, rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, and water and mix until fully combined and smooth, then set aside.

To assemble the spring rolls, fill a wide shallow bowl or pie pan with about an inch of warm water. Submerge one rice paper wrap into the water and let it soften for about 20 seconds, you want it to be pliable but not super floppy. Carefully remove it and lay it flat on a damp lint free towel, or a flat clean surface.

Leaving about an inch around the edges of the rice paper wrap, start by placing a few pieces of butter lettuce on a lower third of the wrap, then place a small handful of the cabbage, carrot, bell peppers, cucumber, avocado, and a few fresh herb leaves on top.

Pick up the long edge of the wrap closest to the fillings and roll it over them, then fold the two outer edges in similar to wrapping a burrito, and then roll the wrap up completely.

Repeat steps 2-4 with the rest of the wraps, and enjoy! Spring rolls are best served immediately.