Place the dried glass noodles in a large bowl. Pour 2 cups of boiling water over them or cover with very hot water and let soak for 5–7 minutes until soft but still slightly springy. Drain well and cut with kitchen shears into 8–10 inch lengths (so they fit in the rice paper). Toss lightly with a drizzle (about 1 tsp) of neutral oil to prevent sticking.

Prepare vegetables and herbs

Wash and dry basil, cilantro, and mint. Remove seeds from the cucumber and cut into 3–4 inch julienne strips. Peel and julienne the carrot to make about 1 cup. Rinse and drain the bean sprouts. Thinly slice green onions lengthwise into long strips.

Soak rice papers

Fill a large shallow bowl or pie dish with warm water (not scalding). Submerge one rice paper wrapper for 8–12 seconds until it softens but still has some structure — it will continue to soften as you work. Lay the softened wrapper flat on a clean damp towel or cutting board.

Assemble each roll

Place 3–4 basil leaves across the lower third of the rice paper closest to you. Add a small handful (about 1/8–1/4 cup) of glass noodles on top of the basil. Layer 2 tablespoons of bean sprouts, 2 tablespoons of carrots, 2–3 cucumber julienne strips, a couple of cilantro and/or mint leaves if using, and 2–3 green onion strips. Be careful not to overfill — leave about 1.5 inches of space on the top edge.

Roll tightly

Fold the bottom edge of the wrapper over the filling, then fold in the sides snugly, and continue rolling upward to form a tight cylinder. Place the finished roll seam-side down on a platter. Repeat with remaining wrappers and fillings. Keep finished rolls covered with a damp towel until serving to prevent drying.

Slice (optional)

If you prefer bite-sized pieces, use a sharp, damp knife to slice each roll in half on the diagonal. Wiping the knife between cuts helps maintain clean edges.

Serve

Arrange rolls on a platter with lime wedges. Serve with the peanut dipping sauce on the side.

Peanut Dipping Sauce

Combine the peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple), minced garlic, grated ginger (if using), and chili paste (if using) in a small bowl.

Add warm water a little at a time while whisking until the sauce reaches a smooth, dippable consistency (about 2–4 tablespoons / 30–60 ml, or up to 0.25 cup). Adjust seasoning: add more soy for saltiness, lime for brightness, or honey for sweetness.

Transfer to a serving bowl and sprinkle crushed peanuts on top for texture.