Prepare the peanut-ginger sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Gradually whisk in hot water, one tablespoon at a time, until the sauce reaches your desired dipping consistency.

Set up your rolling station: Fill a shallow dish or pie plate with warm water. Arrange all your prepared fillings (shrimp, chicken/tofu, carrots, cucumber, cabbage, bell peppers, mint, cilantro, and bean sprouts) in separate bowls for easy access.

Assemble the rolls: Dip one rice paper wrapper into the warm water for about 20-30 seconds, or until pliable but not overly soft. Carefully lay it flat on a clean, damp surface (like a cutting board or a plate).

Layer the fillings: Arrange a small amount of your chosen protein, followed by a mix of vegetables and herbs, about one-third of the way up from the bottom edge of the wrapper. Be careful not to overfill.

Roll the spring roll: Fold the bottom edge of the wrapper over the filling. Then, fold in the sides, similar to how you would wrap a burrito. Finally, tightly roll the spring roll upwards to seal.

Repeat the process with the remaining wrappers and fillings. Place the finished rolls on a plate, ensuring they don't touch each other to prevent sticking.

Serve immediately with the prepared peanut-ginger sauce for dipping.