Spread half a teaspoon of tahini on the inside of each lettuce leaf.
Slice the mushrooms into paper thin slices.
Julienne carrot and cucumber and peppers.
Arrange 3-5 mint leaves, depending on size, horizontally on the leaf, slightly off-center, towards you. Top with a teaspoon of sliced mushrooms on top, followed by 3-4 sticks of each of the following: 3-4 sticks of cucumber, carrot, red and yellow peppers. Add a few slices of spring onion, and a few bean sprouts.
Drizzle half a teaspoon (2.5 ml) per spring roll of the Tamari sauce.
Carefully fold each filled lettuce leaf into a neat wrap. Set aside on a plate, while you prepare the others. Repeat with the remaining lettuce leaves, mint leaves, and vegetables, as described above. Skewer with a wooden stick to hold in place.
Serve two smallish spring rolls per person. Serve the remaining tamari sauce in a small ramekin on each person's plate, for dipping the spring rolls. Garnish the plate with coriander/parsley/mint or dust the plate with any green herb spice for decoration/presentation.