Cook vermicelli noodles according to package directions (approximately boiled for 5-6 minutes). Let cool and set aside.
Prepare peanut sauce by adding peanut butter, soy sauce, maple syrup, lime juice and red pepper flakes (if you like spice) to a small mixing bowl and whisk until combined. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed by adding more syrup or soy sauce.
Prepare your veggies by thinly slicing your red pepper, cucumber, and setting out your mint and matchstick carrots.
To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse a rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle (this will take a little practice!)
Add a small handful of vermicelli noodles and layer carrots, bell pepper, cucumber, basil and 1/2 tsp of hemp hearts on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter. Repeat until all fillings are used up (approximately 12 fresh spring rolls)!
Separate your spring rolls into three high quality tupperware containers. Try to make it so they are not squished or they might rip a bit the following day. Also split the sauce into three separate servings and enjoy.
