Prepare the vegetables and herbs. Shred the white and purple cabbage. Julienne the cucumber and carrots. I used a julienne prep peeler to keep everything even and quick. Rinse the mung bean sprouts and pat them dry. Remove the stems from the mint, basil, and coriander. Tear the lettuce into smaller pieces.

Make the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce or tamari, sweetener of choice, rice vinegar or lime juice, minced garlic, and Sriracha. Add warm water little by little until the sauce turns smooth and pourable. This simple mix is the perfect peanut sauce recipe for spring rolls.

Set up your rolling station. Fill a shallow dish with warm water. Place a clean board or plate beside it and arrange all your fillings within reach.

Soften a wrapper. Dip one rice paper wrapper into the water for a few seconds until softened, then lay it flat on your board.

Assemble the filling. Start with a piece of lettuce. Add veggies, herbs, sprouts, and peanuts. Add chicken if you’re making a chicken spring rolls recipe. Add vermicelli noodles too if you want a more traditional feel.

Roll the spring roll. Fold the sides in, then roll from the bottom up, keeping everything snug but gentle so the wrapper doesn’t tear.

Continue until all wrappers are filled. Serve immediately with your peanut sauce.