1. Start by preparing all your vegetables. Wash them thoroughly, then slice or julienne them as needed. Arrange them on a large platter for easy access.
2. Cook the vermicelli noodles according to the package instructions. Rinse them in cold water to prevent them from sticking together, and set aside.
3. To make the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic in a small bowl until smooth and well combined. Adjust seasoning to taste.
4. Fill a large shallow dish with warm water. One at a time, dip each rice paper wrapper into the water for about 10-15 seconds until it softens. Lay it flat on a clean kitchen towel.
5. On each softened wrapper, start layering your ingredients. Begin with a small handful of noodles, followed by a selection of veggies, herbs, and chopped peanuts if using.
6. To roll, fold the bottom edge over the filling, then fold in the sides and roll tightly. The rice paper will stick to itself, sealing the roll as you go.
7. Repeat with the remaining wrappers and fillings. Serve the rolls immediately with the peanut sauce on the side for dipping.

Rolling these spring rolls might remind you of making burritos or enchiladas—practices that are second nature in a Mexican-American kitchen. Don’t worry if your first few rolls aren’t perfect. As my abuela would say, perfection isn’t the goal; it’s the love and care you put into the process that truly matter.