Set up an assembly station: a large shallow bowl or baking dish of warm (not boiling) water, a clean cutting board or damp towel for rolling, and all prepared filling within reach.

Fill a shallow bowl with about 6 cups of warm water. Dip one rice paper wrapper into the water for 8–12 seconds until just softened but still slightly firm — it will continue to soften on the board. Lay it flat on the damp towel or cutting board.

About one-third of the way up from the bottom edge of the wrapper, lay a small handful of lettuce (2–3 pieces) to create a barrier from moisture.

Place a small, even amount of each filling ingredient across the lettuce: 2 tablespoons julienned carrot, 2 tablespoons cucumber, 1 tablespoon red bell pepper, 1 tablespoon shredded cabbage, 2 avocado strips, and 2–3 basil and 2–3 mint leaves. Keep the filling width centered and leave ~1.5–2 inches clear at the sides.

Fold the bottom edge of the wrapper over the filling snugly, then fold the left and right sides toward the center, and continue to roll upward to seal. If edges do not stick well, lightly brush the rice paper edge with a little warm water or use a pinch of cornstarch mixed with water as glue. Place seam-side down on a tray and cover with a damp towel to prevent drying.

Repeat with remaining wrappers and filling to make about 8 garden rolls. Use fillings sparingly to avoid overstuffing.

Dressing / dipping sauce

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, and 2 tablespoons water until smooth.

Taste and adjust: add more honey/maple for sweetness, more vinegar for tang, or 1/4 teaspoon chili flakes for heat. If sauce is too strong, thin with an extra tablespoon of water.

Transfer sauce to a small serving bowl. Serve chilled or at room temperature alongside the garden rolls.