Prep the veggies: Wash and dry everything well. Cut carrots and cucumber into matchsticks. Thinly slice bell pepper and cabbage. Tear spinach or lettuce into wide strips. Slice avocado last to avoid browning.

Set up your station: Fill a large, shallow bowl with warm water. Lay a clean, damp kitchen towel or cutting board nearby. Place your veggies, herbs, and optional tofu in separate piles for easy grabbing.

Make the dipping sauce: In a small bowl, whisk 1/3 cup peanut or almond butter, 1–2 tablespoons tamari, 1 tablespoon lime juice, 1 teaspoon rice vinegar, 1 teaspoon maple syrup or honey, 1 teaspoon grated ginger, and 1 small minced garlic clove. Add warm water, 1 tablespoon at a time, until pourable. Taste and adjust salt, sweetness, or acidity.

Soften the rice paper: Dip one wrapper into the warm water for 5–8 seconds. Do not soak until floppy. It will continue to soften on the towel.

Build the roll: Lay the softened wrapper on the towel. Place a small bed of greens in the lower third, then a few sticks of carrot, cucumber, and bell pepper. Add some cabbage for crunch, a few avocado slices, and a sprig or two each of cilantro and mint. If using tofu, add 1–2 strips.

Roll it tight: Fold the sides inward over the filling. Pull the bottom edge up and over, tucking firmly. Roll forward like a burrito, keeping it snug but not tearing. If the wrapper feels sticky, wet your fingers slightly.

Repeat and garnish: Continue until you use your filling. For a pretty look, tuck a few herb leaves near the top edge before the final turn so they show through the wrapper. Sprinkle finished rolls lightly with sesame seeds.

Serve: Slice rolls in half on a diagonal with a sharp knife. Serve with the dipping sauce and extra lime wedges. Add a pinch of chili flakes to the sauce if you like heat.