To Make The Peanut Sauce: Whisk all ingredients together in a small bowl until combined. If you would like a thinner sauce, whisk in more water until desired consistency.

To Make The Spring Rolls: Cook thin rice vermicelli noodles according to package directions until al dente. Transfer the noodles to a strainer and rinse with cold water until completely chilled. Toss thoroughly with a drizzle of sesame oil to prevent sticking. Set aside.

Fill a large shallow pan with warm water (a sauté pan or pie dish works great). Lay a spring roll wrapper in the hot water and let it rest there for about 20-30 seconds until soft, but not mushy. Transfer the spring roll wrapper to a plate (or a clean towel spread out on a flat surface, which will help the wrapper not to stick).

Arrange your fillings in the center of the wrapper in a vertical line. Fold in the top and bottom sides of the wrapper, then fold over the left side, tightly tucking in the fillings, and roll to the right until sealed.

Serve immediately with the peanut dipping sauce and/or nuoc cham, or refrigerate in a sealed container for up to 3 days for best freshness.