Vegan Spring Rolls

Whisk the peanut butter, soy sauce, and 3 to 4 tbsp warm water together until smooth and pourable to make the dipping sauce, adding more water as needed.

Fill a wide shallow dish with warm water, dip one rice paper wrapper for about 10 seconds until pliable, and lay it flat on a clean damp surface.

Place a small mound of noodles, carrots, cucumber, and herbs in the lower third of the wrapper, fold the bottom edge up over the filling, fold in the sides, then roll tightly into a snug cylinder.

Repeat with the remaining wrappers, keeping the finished rolls covered with a damp towel, and serve fresh alongside the peanut dipping sauce.