Cook the Noodles: Start by bringing a pot of water to a rolling boil over high heat. Once boiling, add the rice vermicelli noodles and cook for 2-3 minutes, until just tender. Drain and rinse under cold water to stop cooking. Set aside to cool.

Prepare the Vegetables: While the noodles cool, wash and prepare your fresh vegetables. Thinly slice the shredded carrots, bell peppers, cucumber, and green onions. Arrange neatly on a cutting board and set aside in separate bowls.

Combine the Fresh Ingredients: In a large mixing bowl, mix the prepared vegetables. Combine sliced carrots, bell peppers, cucumber, and bean sprouts, then add fresh cilantro, mint leaves, and chopped green onions.

Add Noodles to the Mix: Gently incorporate the cooled rice vermicelli noodles into the vegetable mixture using hands or tongs. This allows all ingredients to marry together.

Make the Spicy Ginger Dressing: In a small bowl, whisk together grated fresh ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth. Adjust ratios to taste.

Dress the Salad: Drizzle the spicy ginger dressing over the salad and toss thoroughly until the salad is well-coated.

Serve and Garnish: Transfer the dressed salad to a large serving platter. Top with crushed peanuts if desired. Enjoy your Spring Roll Salad with Spicy Ginger Dressing!