Wash the lettuce, cabbage, spring onion greens, coriander, and avocado.

Grate the carrot and the cabbage using the box grater.

Halve, peel, and slice the avocado into thin strips.

Cook the tofu nuggets according to the package instructions, preferably in the air fryer until hot and crisp.

Add peanut butter, coconut milk, salty soy sauce, toasted sesame oil, chili powder, ground ginger, garlic powder, apple cider vinegar, agave syrup, salt, and black pepper to the mixing bowl.

Whisk the sauce with the fork and gradually add boiling water until it reaches a pourable creamy consistency.

Pour the cold water into the large plate and wet the clean kitchen towel.

Dip one rice paper sheet in the cold water for a few seconds and place it on the damp kitchen towel while still slightly firm.

Repeat with the remaining five rice paper sheets, overlapping them into one large circular wrapper.

Place the lettuce leaves in the center of the rice paper wrapper and layer the grated carrot and cabbage over them.

Add the spring onion greens, coriander, avocado strips, and cooked tofu nuggets over the vegetables.

Fold the lettuce around the filling and roll the rice paper tightly into a large spring roll.

Slice the giant spring roll in half and serve it with the peanut coconut sauce.