Prep the cabbage leaves: Gently remove 8–10 whole leaves from the head. Trim the thickest part of the core from each leaf so it folds easily without tearing.

Blanch for flexibility: Bring a large pot of salted water to a boil. Submerge leaves for 30–45 seconds until just pliable, then transfer to an ice bath. Pat dry with clean towels. This keeps the wraps crisp but rollable.

Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chili. Adjust to taste—add more lime or vinegar for brightness, or honey for sweetness.

Prep the veggies: Slice bell pepper, carrots, cucumber, and red cabbage into thin matchsticks or shreds. Keep them uniform so the wraps roll neatly and bites are balanced.

Optional sauté: If using tofu or chicken, quickly sauté in a little olive oil with salt and pepper until warmed through and lightly browned. You can also lightly sauté carrots and peppers if you prefer them softer.

Lay out your wrap station: Set cabbage leaves on a board. Arrange veggies, herbs, protein, nuts/seeds, and sauce within reach. This makes assembly quick and tidy.

Assemble: Place a leaf flat, shiny side down. Add a small handful of mixed veggies in a line across the lower third. Top with herbs, a few avocado slices, protein (if using), and a sprinkle of nuts or seeds. Drizzle 1–2 teaspoons of sauce over the filling.

Fold and roll: Fold the sides in toward the center, then roll from the bottom up, tucking as you go. If a leaf is small, double up two leaves for extra strength.

Serve: Arrange on a plate seam-side down. Serve extra sauce on the side for dipping. Finish with a light sprinkle of sesame seeds or a squeeze of lime.

Make-ahead tip: Keep fillings and sauce separate, and assemble just before eating for the best texture.