Begin by bringing a pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to the package instructions, typically about 4-5 minutes or until tender but still slightly firm.

Once done, drain the noodles in a colander and rinse them under cold running water to stop the cooking process and cool them down. Set aside in a large bowl.

While the noodles cool, wash and thinly slice the carrots, bell peppers, cucumber, and green onions. Aim for uniform slices to create a visually appealing salad.

Add all the sliced vegetables into the large bowl with the noodles for easy mixing later.

In the same bowl as your noodles and vegetables, gently add bean sprouts, chopped cilantro, mint leaves, and sliced green onions. Toss gently using tongs or your hands.

Carefully incorporate the cooled rice vermicelli noodles into the bowl of mixed vegetables. Use tongs to lift and fold the noodles gently.

In a small mixing bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave), sesame oil, and chili sauce.

Drizzle the prepared spicy ginger dressing over the noodle and vegetable mixture. Toss everything together with tongs.

Transfer the beautifully combined Spring Roll Salad onto a large platter. If desired, sprinkle with crushed peanuts or sunflower seeds for an added crunch. Serve chilled.