Begin by washing and preparing all your fresh vegetables. Peel and chop the cucumbers, slice the red bell peppers, shred the carrots, and thinly slice the red cabbage.

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually around 4-6 minutes. Once tender, drain and rinse them under cold water.

In a mixing bowl, combine your peanut butter, freshly squeezed lime juice, honey, soy sauce, sriracha, fish sauce, grated ginger, and minced garlic. Whisk these ingredients together until smooth and creamy.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Pat the shrimp dry, season lightly with salt and pepper, then cook for about 1-2 minutes per side.

Divide the cooled rice noodles evenly among your bowls. Top each bowl with an assortment of prepared vegetables and succulent shrimp. Drizzle generously with the homemade peanut sauce.

Finish off your Spring Roll Bowls by adding fresh cilantro and lime wedges on the side.