To make the peanut sauce, combine all the ingredients in a small bowl. Add 3 tablespoons of water, mix again, and pour into a serving bowl.
Pour boiling water over the noodles and let them sit for 3 minutes until they are tender. Rinse under cold water, drain, and place on a clean towel to cut into 12cm long pieces with scissors.
Place the vegetables, herbs, and noodles in separate piles on a platter.
Pour hot water into a bowl, then submerge 1 rice paper and let it sit for about 30 seconds until it softens. Remove and drain excess water with a kitchen towel. Place 2 mint leaves on the top part of the paper and a small amount of each of the vegetables, coriander, and noodles in the lower central part of the circle. Bring the lower part of the rice circle over the vegetables and then fold in the sides. Roll into a tight spring roll. Place the seam down on a platter and repeat the operation for the remaining papers. Serve the rolls whole or cut diagonally just before serving with a very sharp knife. Serve with the peanut dipping sauce.