Start by washing and preparing all your fresh vegetables and herbs. Thinly slice the cucumber, shred the carrots and purple cabbage, and cut the avocado into strips. Rinse the fresh mint and cilantro, then pat dry with a kitchen towel.

Prepare the cooked rice vermicelli noodles as per the package instructions, usually boiling them for about 3-5 minutes until tender. Drain and rinse under cold water to stop cooking.

Fill a shallow dish with warm water and gently dip each rice paper wrapper for about 5 seconds until pliable. Remove and place on a damp kitchen towel.

Layer a small amount of shredded carrots, cucumber, purple cabbage, herbs, avocado, and noodles in the center of the soaked rice paper. Fold the sides in and roll tightly from the bottom up.

In a mixing bowl, combine peanut butter, soy sauce, honey, lime juice, minced garlic, and water. Stir until smooth and creamy, adjusting water for desired consistency.

Serve the assembled rolls on a platter with the peanut sauce in a small bowl for dipping.