In a small bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, and garlic. Gradually add water until it reaches a sauce-like consistency. Set aside.

Prepare all the vegetables and arrange them on a plate.

Fill a shallow plate, slightly larger than the rice paper wrappers, with about an inch of warm water. Lay a large cutting board next to the plate.

Place one rice paper wrapper at a time in the water and soak for about 15 seconds, or until it becomes pliable but not overly soft. Transfer the wrapper to the cutting board, laying it flat.

Fill the center of the wrapper like you would a burrito, piling in the butter lettuce, bell pepper, carrots, shredded cabbage, and cilantro. Tightly wrap it up.

Serve the spring rolls with the peanut sauce.