1. Begin by making the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and warm water until smooth. Set aside.
2. Prepare the vegetables by slicing them into thin, uniform strips. This is a great opportunity to involve the kids, teaching them how to safely use a peeler or grater.
3. Fill a shallow dish with warm water. Dip one rice paper wrap into the water for about 10 seconds until softened. Lay it flat on a clean surface.
4. Place a small handful of each vegetable, mint, and cilantro in the center of the wrap. Sprinkle with chopped peanuts.
5. Fold the bottom of the wrap over the filling, then fold in the sides, and roll tightly. Repeat with remaining wraps and fillings.
6. Serve the spring rolls with the peanut sauce on the side for dipping.

Remember, the first few rolls might not be perfect, but that’s part of the fun. It’s all about practicing and enjoying the process, just like those late-night cooking sessions with my parents.