Bring a medium pot of water to a rolling boil over medium-high heat. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3–5 minutes, or until tender but slightly chewy. Once done, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking.

While the noodles are cooking, wash and thinly slice the shredded carrots, bell peppers, cucumber, and green onions. Place all the sliced vegetables in a large bowl, along with the bean sprouts, fresh cilantro, and mint leaves.

Gently toss the prepared vegetables in the bowl with your hands or salad tongs.

Once the noodles are cooled and rinsed, add them to the vegetable mix in the large bowl. Use your hands or a pair of tongs to gently fold the noodles into the vegetables.

In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until fully combined and smooth.

Pour the freshly prepared Spicy Ginger Dressing over the salad mix. Using salad tongs or a spoon, gently toss the salad again to ensure every vegetable and noodle is beautifully coated in the dressing.

Allow the dressed salad to chill in the refrigerator for about 15 minutes to let the flavors meld. Once chilled, carefully transfer the Spring Roll Salad to a serving platter. If desired, sprinkle crushed peanuts on top before serving.