Rainbow Spring Rolls

Ingredients

• 1/2 cup rice vermicelli noodles (think angel hair with a springy attitude)
• 1 red bell pepper, thinly sliced (because red is the color of joy, obvs)
• 1 yellow bell pepper, thinly sliced (sunshine on a plate!)
• 1 orange bell pepper (don’t skip the orange, it adds zest!)
• 1/2 cucumber, thinly julienned (crunchy cool vibes)
• 1 carrot, thinly julienned (beta-carotene power!)
• 1 handful fresh mint leaves (because mint makes everything sing)
• 1 handful fresh cilantro leaves (hello, flavor fiesta!)
• 1 package rice paper wrappers (be gentle, they’re delicate!)
• 1/2 cup natural peanut butter (creamy is best, unless you’re a chunky rebel)
• 1/4 cup soy sauce (low-sodium if you’re watching your salt)
• 1 tablespoon rice vinegar (tangy friend, brighten up the party!)
• 1 tablespoon honey (or maple syrup, for the vegan fam)
• 1 clove garlic, minced (because garlic rocks every sauce party)
• 1 inch fresh ginger, grated (aromatic goodness in a bottle)
• 1/4 cup warm water (to adjust the consistency, think smooth and dippable)