Prepare the peanut sauce, so the flavors can meld as you make the spring rolls. Add the peanut butter, tamari, lime juice, maple syrup, sriracha, ginger, and garlic to a small bowl, and whisk well, until it looks smooth. Add a tablespoon of water, and mix again, until the sauce is silky smooth, with a dip-able consistency. Set aside.
To prepare the spring rolls, place a single sheet of rice paper under running water and make sure it's totally coated on both sides. Place the wet sheet of paper on a towel or cutting board, then start adding the veggie fillings.
Start with a small piece of romaine lettuce, followed by a pinch of shredded cabbage and carrots, sliced cucumber and carrots, then top it off with sliced avocado and fresh cilantro. Be sure to leave at least an inch of space on the sides and bottom, so you'll have room to roll up the rice paper.
Once the fillings are added, grab the bottom of the rice paper and gently pull it over the top of the fillings. Next, you'll fold the two sides over the top of the veggie fillings, as if you're rolling up a burrito. Finally, you'll continue rolling towards the top, until the spring roll is totally wrapped up.
Repeat the process with the remaining wrappers and fillings, then serve right away with the peanut dipping sauce. I like to cut the rolls in half with a sharp knife, so I can dip the center of the rolls directly in the sauce.
Nutrition information is for 1 of 8 rolls, using the entire batch of peanut sauce. This information is just an estimate, and not a guarantee.Make it Nut-Free: Use sunflower seed butter instead of peanut butter.Variation: Add freshly sliced mango to these rolls, when it's in season. The combination is unbelievable with the peanut sauce. Feel free to leave out another veggie in this case, so the rolls don't get too full. Make Ahead Tips: You can prepare the peanut sauce up to 5 days in advance and store it in the fridge. You can also shred the carrots and cabbage, and slice the cucumber and bell pepper up to 24 hours in advance. I don't recommend making the rolls until shortly before serving (within an hour or so) because they could fall apart as they sit, and if you store them in the fridge, the wrapper can start to become hard.