Prepare all vegetables by shredding, julienning, and finely chopping. Arrange on a clean kitchen towel to remove excess moisture.
In a small bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and lime juice. Stir until smooth and well combined, adding a little water if needed to reach desired consistency.
Fill a shallow bowl with lukewarm water. Dip one rice paper wrapper briefly in water until pliable, then lay flat on a clean surface.
Layer a small handful of cabbage, carrot, cucumber, mint, and cilantro in the center of the wrapper, leaving space on all sides.
Fold the left and right edges of the wrapper inward, then tightly roll the wrapper away from you, tucking in the sides as you roll until fully sealed.
Repeat steps 3-5 with remaining rice paper wrappers and filling ingredients until all rolls are complete.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place spring rolls seam-side down in the pan.
Fry spring rolls for 3-4 minutes until the bottom is golden and crispy. Carefully flip and fry the other side for another 2-3 minutes until evenly golden.
Remove spring rolls from the pan and place on a paper towel-lined plate to drain excess oil.
Arrange the fried spring rolls on a serving plate and place the peanut sauce in a small serving bowl on the side. Serve immediately while still warm.
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