Begin by bringing a large pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes, until they are tender but still firm to the bite. Once done, drain the noodles and rinse them under cold water to stop the cooking process, ensuring they’re cool and ready for your Spring Roll Salad.

While the noodles are cooling, grab a cutting board and a sharp knife. Slice the shredded carrots, bell peppers, cucumber, and green onions into thin, uniform pieces for even texture and appearance. Arrange the colorful veggies as you cut; their vibrant colors will complement each other beautifully in your refreshing Spring Roll Salad.

In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, and bean sprouts. Add in the fresh cilantro, mint leaves, and green onions, mixing everything gently to retain the structure of the vegetables. This beautiful medley will create the base for your Spring Roll Salad and set the stage for a delightful blend of textures.

Once your noodles have cooled and rinsed, add them to the vibrant bowl of vegetables. Gently toss the mixture to ensure the noodles are evenly distributed among the veggies.

In a separate bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until smooth and well-combined. Taste the dressing to ensure it meets your flavor preference; adjust sweetness or spice levels as needed.

Pour the freshly whisked dressing over your noodle and vegetable mixture. Using salad tongs or two large forks, thoroughly toss everything together, ensuring that every bite is coated in that delicious spicy ginger dressing.

Transfer the beautifully assembled Spring Roll Salad to a large serving platter. If desired, sprinkle crushed peanuts on top for an extra layer of crunch and flavor. For optimal taste, allow the salad to chill in the refrigerator for about 15 minutes before serving to let all the flavors mingle.