Soak the rice paper wrappers in warm water for about 10-15 seconds until soft.

Lay the softened wrapper on a clean surface and place a lettuce leaf in the center.

Add a small amount of vermicelli noodles, shredded carrots, cucumber, red bell pepper, and cilantro on top of the lettuce.

Fold the sides of the wrapper over the filling, then roll from the bottom to the top to enclose the filling.

Repeat with the remaining wrappers and filling ingredients.

In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes.

Whisk together until smooth, adding water as needed to reach desired consistency.

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