Mix cilantro and mint together, place in a small bowl.
Cut mango, apple, and red pepper into thin slices. Set aside.
Tear lettuce or spinach into bite-sized pieces.
Cut green onions into long, thin ribbons.
Place prepared veggies on a plate or work surface, along with bean sprouts. Set aside.
Fill a large bowl with very hot water.
Submerge one sheet of rice paper, then immediately submerge another one right on top of it. Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface. While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.
Arrange a small handful of lettuce/spinach across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the pile.
Top with a small amount of bean sprouts, sprinkle with some of the mint/cilantro mix.
Arrange remaining fruits and vegetables on the pile, being sure to keep everything lined up, nothing sticking out at weird angles.
Fold about ½ of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.
Fold the other side over.
Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.
Repeat as necessary, serve with hoisin sauce or peanut sauce.