Vegetarian Fresh Spring Rolls

In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well. Let marinate at room temp for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside. Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round. Sprinkle with basil/mint leaves. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate seam side down; cover with plastic wrap. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours). Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil. In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar. Serve as a dipping sauce with the spring rolls. NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.