Making Rainbow Spring Rolls With Peanut Sauce can be a fun and rewarding experience. Follow these simple steps:

1. Prepare the Noodles: Cook the vermicelli noodles according to package directions. Drain and let them cool completely.

2. Chop Vegetables: While the noodles are cooling, thinly slice the bell peppers, julienne the cucumber, and shred the carrots and cabbage. Set aside.

3. Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and sesame oil until smooth. Add water gradually until the desired consistency is achieved. Adjust sweetness or saltiness to taste.

4. Soften Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds or until it softens. Carefully lay it on a clean surface.

5. Layer Ingredients: In the center of the softened rice paper, place a small handful of vermicelli noodles, followed by a mix of carrots, bell peppers, cucumber, purple cabbage, mint, cilantro, and protein if using.

6. Roll the Spring Roll: Fold the sides of the rice paper over the filling, then roll from the bottom up. Tuck tightly to secure, but be gentle not to tear the wrapper. Repeat this process with remaining ingredients.

7. Serve: Arrange your Rainbow Spring Rolls on a serving platter. Serve them alongside the peanut sauce for dipping!