In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro and pepper; toss well. Let marinate at room temperature 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" pieces. Set aside.
Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1" from the lower edge of each ricepaper round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides and roll up tightly. Press to seal. Place on a plate; cover with plastic wrap. Refrigerate for 10 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.
Calories From Fat 43 Protein 7 Total Fat 4 Carbohydrates 17
Calories 138 Dietary Fiber 4 Calcium 78 Iron 3 Sodium 266 Vitamin A 313
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