In a mixing bowl, combine shredded carrots, cabbage, cucumber, bell pepper, and fresh herbs.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft.

Place a small amount of the filling in the center of the softened rice paper. Fold the sides over the filling and roll tightly from the bottom up.

In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, water, minced garlic, and red pepper flakes until smooth.

Arrange the spring rolls on a serving platter and serve with the peanut sauce for dipping.