Bring a large pot of water to a rolling boil. Add rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes, until just tender. Once done, drain the noodles and rinse them under cold water to stop the cooking process.

While the noodles are cooking, thinly slice the carrots, bell peppers, cucumber, and green onions. Set the sliced vegetables aside in bowls.

In a large mixing bowl, combine the shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss them together gently.

Add the cooled vermicelli noodles to the bowl with the mixed vegetables. Gently toss everything together.

In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth.

Pour the spicy ginger dressing over the salad mixture, ensuring even coverage. Gently toss the salad until all the ingredients are coated.

Transfer the salad to a serving platter and garnish with crushed peanuts if desired. Serve your Spring Roll Salad chilled.