Crispy and fresh vegetable spring rolls served with a creamy and flavorful peanut dipping sauce, perfect as a healthy appetizer or light meal.

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Prepare all the vegetables and herbs by washing and slicing them into thin strips.
Cook the vermicelli noodles according to package instructions, drain, and let cool.
To make the peanut sauce, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, ginger, and garlic in a bowl. Add warm water gradually until desired consistency is reached. Set aside.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft.
Place the softened wrapper on a clean surface. Layer some noodles, vegetables, and herbs in the center.
Fold the sides of the wrapper inward, then roll tightly from the bottom to enclose the filling.
Repeat with remaining wrappers and filling.
Serve the spring rolls with the peanut dipping sauce on the side.

You can customize the filling with your favorite vegetables or add tofu for extra protein.
Wrap the rolls just before serving to prevent them from drying out.
Leftover sauce can be stored in the fridge for up to a week.