In a mixing bowl, combine shredded carrots, cucumber, red bell pepper, bean sprouts, and cilantro. Toss to mix well.

In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and minced garlic. Add water gradually until desired consistency is reached. Stir in red pepper flakes if using.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft. Lay it flat on a cutting board.

Place a small amount of the filling mixture in the center of the wrapper. Fold the sides over the filling, then roll from the bottom up to enclose the filling. Repeat with remaining wrappers and filling.

Arrange the spring rolls on a serving platter and serve with the peanut sauce for dipping.