Wash and shred the carrots and cucumber. Rinse the bean sprouts. Chop the mint and cilantro leaves. Cook the rice noodles according to package directions.

In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Add a pinch of red pepper flakes if desired.

Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable. Be careful not to oversoak it.

Lay the softened rice paper on a flat surface. Place a small amount of carrots, cucumber, bean sprouts, rice noodles, mint, and cilantro in the center of the rice paper.

Fold the sides of the rice paper over the filling, then tightly roll from the bottom up, like a burrito.

Repeat with the remaining rice paper and filling ingredients. Serve the veggie rolls immediately with the peanut sauce for dipping.