Begin by bringing a large pot of water to a rolling boil. Once boiling, add the rice vermicelli noodles and cook according to the package instructions, usually around 4-6 minutes until tender but still firm. Drain the noodles, then rinse them under cold water until they're completely cooled. Set them aside to prepare for the Spring Roll Salad.

While the noodles are cooling, take the time to thinly slice the carrots, bell peppers, cucumber, and green onions. Use a sharp knife for clean cuts, ensuring the vegetables remain crisp and vibrant. As you work, arrange the sliced veggies on a cutting board or plate.

In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, fresh cilantro, mint leaves, and green onions. Toss gently to blend all the colors and textures.

Once your noodles have completely cooled, carefully fold them into the vegetable mixture. Gently toss everything together to ensure the noodles and vegetables intermingle without breaking the delicate noodles.

In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until well combined. Taste the dressing and adjust heat or sweetness to your liking.

Drizzle the prepared dressing over the salad mixture. Using tongs or two forks, toss thoroughly to ensure that every ingredient is well-coated with the spicy ginger dressing.

Transfer the beautifully mixed salad to a serving platter. If desired, sprinkle crushed peanuts on top for added nutty crunch before serving.