Prepare the ingredients - Cook the rice vermicelli noodles according to the package instructions, then rinse them under cold water and drain well. Peel and julienne the carrots into thin matchsticks. Slice the red bell pepper into thin strips. Slice the cucumber in half lengthwise and use a spoon or a knife to scoop out the seeds, then slice it into thin strips. Peel the mango and slice it into thin strips. Roughly chop the roasted peanuts. Rinse the fresh mint leaves and pat them dry.

Make the dipping sauce - In a saucepan over low heat, whisk together the peanut butter, soy sauce, lime juice, honey, garlic, and 2 tablespoons of hot water until smooth and creamy. Set it aside to cool.

Assemble the summer rolls - Fill a large bowl with warm water. Dip a rice paper wrapper into the water and rotate it gently with your fingers until it's fully moistened. Place it onto a damp kitchen towel. Add a few pieces of the cooked rice vermicelli noodles, some julienned carrots, red bell pepper strips, cucumber strips, mango strips, and a few fresh mint leaves on top of the wrapper, leaving some space at the top and sides. Fold in the sides of the wrapper and roll it up tightly from the bottom. Repeat until all of the ingredients are used up. - Don't overfill the wrappers, or they may tear. Also, keep a damp kitchen towel on hand to cover the assembled rolls to prevent them from drying out before serving.

Serve and enjoy - Arrange the summer rolls on a platter and sprinkle the chopped peanuts over them. Serve them with the dipping sauce on the side. - Feel free to get creative with your presentation! You can arrange the rolls in a spiral or stack them up like sushi. You can also add other veggies like lettuce, cabbage, or avocado to the filling.