Peel and grate the carrot into thin julienne strips.

Finely shred the red cabbage and napa cabbage into thin strips.

Finely chop the fresh mint and fresh parsley.

Finely chop the fresh coriander and add it to a large mixing bowl.

Add the prepared carrot and cabbages to the bowl with the chopped herbs.

Toss the vegetables and herbs until the filling is evenly combined.

Fill a plate with water and cover the cutting board with a lightly damp clean kitchen towel.

Dip one rice paper wrapper into the water until it becomes pliable.

Lay the softened wrapper flat on the damp towel.

Place a small handful of vegetable-herb filling just above the center of the wrapper.

Fold the bottom edge of the wrapper over the filling, then fold both sides inward.

Add a few thin vegetable strips or herbs on the wrapper for decoration if desired.

Roll the wrapper tightly from the bottom to form one sealed spring roll.

Repeat soaking, filling, folding, and rolling with the remaining rice paper wrappers and filling.

Mix the natural peanut butter with 2 tablespoons warm water until loosened and smooth.

Whisk in the soy sauce, grated garlic, grated fresh ginger, and fresh lime juice until smooth.

Serve the fresh vegetable spring rolls with the peanut sauce for dipping.