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Prepare all vegetables by washing, peeling (if needed), and cutting them into thin strips or shreds.
Cook vermicelli noodles according to package instructions, then drain and set aside.
Fill a large shallow dish with warm water for soaking the rice paper sheets.
Dip one rice paper sheet into the warm water for about 10 seconds until pliable but still slightly firm.
Lay the soaked rice paper on a clean, damp kitchen towel or cutting board.
Arrange a small amount of each vegetable, herbs, and noodles in the center of the rice paper, leaving about 2 inches on each side.
Fold the bottom edge over the filling, then fold in the sides, and roll tightly to enclose the filling.
Repeat with remaining rice paper sheets and filling ingredients.
For the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and minced garlic.
Gradually add water until the sauce reaches your desired consistency.
Serve the rice paper rolls immediately with the peanut sauce for dipping.