Prepare and arrange all fillings in an organized station before beginning to roll — slice avocado into thin strips and toss in lime juice, thinly slice bell pepper into matchsticks, prepare shredded carrots, thinly slice or shred purple cabbage, tear lettuce into manageable pieces, wash and dry fresh mint leaves.

If using tofu press dry thoroughly then pan-fry in small amount of oil over medium-high heat 3–4 minutes per side until golden — or use raw for completely no-cook version — set aside.

Make peanut dipping sauce — whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, ginger, and maple syrup until smooth and combined.

Add warm water one tablespoon at a time whisking between additions until sauce reaches smooth pourable consistency that coats a spoon and drips off slowly — similar to thick salad dressing consistency.

Taste peanut sauce and adjust — add more lime for brightness, more soy for saltiness, more maple syrup for sweetness, or sriracha for heat — set aside.

Fill a wide shallow bowl or large plate with warm to hot tap water.

Submerge one rice paper wrapper completely in hot water for exactly 5 seconds — count it out — no more no less.

Remove wrapper from water — it will still feel slightly stiff and almost leathery which is correct — lay flat immediately on a clean slightly damp surface or silicone cutting board.

Do not wait for wrapper to feel fully soft before removing from water — it continues to soften as you work and will be perfectly pliable by the time fillings are placed and rolling begins.

Place fillings in the lower third of the rice paper wrapper — start with a leaf of lettuce as a base layer to keep fillings organized and prevent wet ingredients from sticking directly to wrapper.

Layer on a few strips of avocado, small handful of shredded carrot, a few strips of bell pepper, small portion of shredded purple cabbage, tofu slices if using, and 3–4 fresh mint leaves — keep portions modest and do not overfill.

Fold the bottom of the rice paper up and over the fillings tucking it snugly underneath.

Fold both side edges in toward the center — similar to folding a burrito.

Roll forward firmly and evenly until reaching the top edge of the wrapper — the rice paper seals itself as it is tacky enough to adhere without any additional moisture needed.

Place finished roll seam-side down on a serving plate and repeat with remaining wrappers and fillings.

For elegant presentation slice each roll in half diagonally to reveal colorful cross-section of fillings inside before serving.

Serve immediately alongside peanut dipping sauce.