Begin by bringing a pot of water to a boil and adding your thin rice noodles. Cook according to the package instructions, usually around 3-5 minutes, until they are al dente, firm but not hard. Once cooked, drain the noodles and rinse them under cold water to stop cooking, then set them aside to cool in a large bowl.

In a medium mixing bowl, whisk together ¼ cup of creamy peanut butter, hoisin sauce, fresh lime juice, and soy sauce. Gradually add water until the dressing reaches your desired creamy thickness; it should be smooth and pourable. Taste and adjust the flavors if needed.

While the noodles and dressing are being prepared, chop the cucumber, purple cabbage, carrot, and red bell pepper into thin slices or small pieces. Gather fresh cilantro and mint leaves, tearing them gently to release their aroma.

In a large serving bowl, mix the cooled rice noodles with your sliced vegetables and fresh herbs. Gently toss everything together to combine, ensuring each noodle and piece of veggie is coated with that delicious dressing.

Finally, transfer your Spring Roll Salad to individual bowls or serve on a large platter. Drizzle any remaining dressing over the top and garnish with crushed peanuts for added texture.