• Step 1: Prepare the vegetable filling by combining the shredded cabbage, carrots, cucumber, red bell pepper, and chopped cilantro in a large bowl. Mix well and set aside.
• Step 2: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and grated ginger. Gradually add the warm water, stirring constantly, until the sauce is smooth and creamy. Set aside.
• Step 3: Fill a shallow dish with warm water. Working with one rice paper wrapper at a time, dip it in the water for 10-15 seconds, or until it becomes pliable. Transfer the wrapper to a clean, flat surface.
• Step 4: Place a heaping tablespoon of the vegetable filling in the center of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll up tightly to form a cylinder.
• Step 5: Place the completed spring roll seam-side down on a clean surface. Repeat with the remaining wrappers and filling.
• Step 6: Serve the spring rolls immediately with the peanut sauce for dipping. Garnish with toasted sesame seeds, if desired.