Prepare all the veggies and arrange them on a plate for easy assembly. If using mango, peel whole fruit then cut into matchstick pieces.

Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.

Place a layer of looseleaf lettuce onto the center of the rice paper. Top with carrots, cucumbers, cabbage, mango, mint, cilantro, yello pepper, salad shoots/sprouts and green onion . Assemble like a burrito - fold in the sides, then roll away from you, tucking the filling in as you roll.

Repeat until all ingredients have been used.

For the sauce, whisk together the peanut butter, honey, tamari, Sriracha sauce, apple cider vinegar. Blend until smooth. Add water 1 teaspoon at a time until the sauce reaches your desired consistency.

Dip summer rolls into sauce and enjoy!

If you are not serving the spring rolls immediately, wrap in damp paper towels so that they do not dry out.