Prepare all your vegetables: peel the carrot, then using the peeler just create ribbons until you are unable to slice it anymore. Chop the cucumber in sticks, and do the same for the pepper. Slices your avocado and pick your mint leaves, then slice the spring onions.

Wash your iceberg lettuce thoroughly and dry it using a salad spinner. If the salad leaves are big, make sure you shred them in chunks so they are easier to fit in the rolls.

Now prepare your rice paper rolls. Use a shallow bowl and fill it with a finger of warm water, then dip one sheet of rice paper. Soak it until it starts to get soft, usually 30 seconds or so.

Move the rice paper sheet on a flat surface, then fill it with all your ingredients.

Once filled, fold the two sides over the middle, and roll from the bottom carefully. Make sure you move your veggies around a little if needed, so that nothing comes undone once you are ready to serve. Roll them tight, so that everything stays in once you slice them!

Repeat until all your ingredients are used up, and set the rolls aside once ready. You can slice them if you want, but they are ready to be served as they are.

Prepare the peanut dipping sauce: place all the ingredients in a bowl and mix well. It will take a minute or so for everything to combine, so don't despair!

Serve the rolls with the peanut dipping sauce.