First, take care to thinly slice your veggies. It really makes a difference in the texture of your rolls and how tightly they pack together. So cut thin strips to the best of your ability! If you have a julienne peeler, that would also be a really great option to get super thin veggie strips!
Next, fill a shallow dish with water and set it next to a cutting board. Use your hand to dampen the cutting board with the water.
Dip one rice wrapper into the water for about 10 seconds and then lay it on the damp cutting board.
On one side of the wrapper, pile your veggies: half a leaf of butter lettuce, some bell pepper slices, carrot slices, cucumber slices, and avocado. Top with a few leaves of mint and cilantro.
Use your thumbs and forefingers to pull up the rice wrapper under the stack of veggies and fold it over top.
Roll it one time over, tucking and packing the veggies tightly as you do.
Fold the sides into the middle.
Then, continue to roll it away from you until the rice paper sticks entire to the roll.
Set aside and continue until you are out of veggies.
Cut in half and place on a serving plate.
Whisk together the coconut oil, peanut butter, tamari, agave, and garlic. Pour into a small bowl and serve alongside the spring rolls.
Garnish the spring rolls with chopped peanuts, sesame seeds, and additional cilantro leaves.