Begin by bringing a large pot of water to a boil over high heat. Once boiling, gently add the rice vermicelli noodles and cook according to package instructions, typically around 4-6 minutes, or until the noodles are tender yet firm. Drain the noodles, then rinse them under cold water to stop the cooking process and prevent sticking.

While the noodles cool, grab a cutting board and prepare your vegetables. Thinly slice the shredded carrots, bell peppers, cucumber, and green onions into crisp, bite-sized pieces.

In a large mixing bowl, combine the freshly sliced vegetables: shredded carrots, bell peppers, cucumber, and bean sprouts. Add in a generous handful of chopped fresh cilantro, mint leaves, and green onions. Gently toss these ingredients together.

Once the vermicelli noodles have cooled, carefully add them to the bowl with the mixed vegetables. Use tongs or your hands to gently toss the noodles with the veggies.

In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce. Combine these ingredients until the mixture is smooth.

Pour the freshly made spicy ginger dressing over the salad mixture. Using tongs, gently toss everything together, ensuring that every vegetable and noodle strand is coated in the dressing.

Transfer your mixed Spring Roll Salad to a serving platter, and sprinkle crushed peanuts or sunflower seeds over the top, if desired.