Prepare all vegetables by washing and thinly slicing or shredding as specified.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it softens but is still slightly firm.
Lay the softened rice paper flat on a clean surface or cutting board.
In the lower third of the wrapper, arrange a small handful of shredded carrots, cucumber, red bell pepper, green cabbage, a few mint leaves, cilantro leaves, basil leaves, and a small portion of rice vermicelli noodles.
Add 2 to 3 slices of avocado on top of the vegetables.
Sprinkle about 1 teaspoon of chopped roasted peanuts over the filling.
Fold the sides of the rice paper over the filling, then tightly roll from the bottom up to enclose the filling completely.
Place the finished spring roll on a plate and cover with a damp towel to keep moist.
Repeat the dipping, filling, and rolling process for the remaining wrappers and ingredients.
To prepare the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and honey in a small bowl until smooth.
Serve the spring rolls fresh with the peanut hoisin dipping sauce on the side.