Fill a shallow bowl (or a plate with rounded edges) with a thin layer of water. Set up a cutting board next to the plate. Submerge a rice paper wrapper in the water for a few seconds, then transfer to the cutting board. Add a few pieces of each type of vegetable, plus a leaves of cilantro and/or mint. Arrange the filling in the bottom middle of the circle.
To wrap, first fold in both the left and right sides, then fold the bottom over the filling and roll to seal.
Repeat with remaining summer rolls. Slice in half (or serve whole) and dip in Sky Valley Peanut Sauce.