Cook the rice vermicelli noodles according to package instructions, about 3-4 minutes in boiling water. Drain and rinse under cold water.

Fill a large shallow dish with warm water and dip one rice paper wrapper for about 10 seconds until pliable.

On the bottom third of the wrapper, layer rice vermicelli, shredded carrots, sliced red bell pepper, mint, cilantro, and shrimp or tofu.

Fold the bottom edge over the filling, tuck it snugly, fold in the sides, and roll tightly.

In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and warm water. Add crushed red pepper flakes to taste.

Serve the spring rolls with the peanut dipping sauce on the side.