Begin by washing the cucumbers, carrots, and bell peppers thoroughly. Cut the cucumbers and carrots into thin strips, and slice the bell peppers into matchsticks. Shred the lettuce.

In a medium bowl, add the peanut butter and whisk in the soy sauce, lime juice, maple syrup, and minced garlic until smooth and creamy.

Fill a shallow dish with warm water and dip one rice paper wrapper into the water for 10-15 seconds until pliable, then place it on a clean surface.

Layer a small handful of the prepared vegetables and herbs horizontally across the center of the rice paper. Fold in the sides and roll it up tightly from the bottom.

Once rolled, arrange them on a platter and serve with the creamy peanut sauce for dipping.