Place vermicelli noodles in a heatproof bowl.

Pour boiling water over noodles to cover.

Let stand for 10 minutes until tender.

Drain noodles well.

Mix carrots, rice wine vinegar, and sugar in a small bowl until sugar dissolves.

Set aside the carrot mixture.

Heat vegetable oil in a small saucepan on medium heat.

Add grated ginger to the saucepan and cook, stirring, for 1 minute until fragrant.

Add chopped peanuts to the saucepan and cook for 1 minute until lightly toasted.

Stir in hoisin sauce and 1/3 cup water.

Bring the mixture to a boil.

Reduce heat to low and simmer for 1-2 minutes, until the sauce thickens.

Pour the dipping sauce into a dipping bowl.

Top the sauce with additional grated ginger.

Set aside the dipping sauce.

Dip half a sheet of rice paper into a bowl of warm water until softened.

Place the softened rice paper flat on a clean tea towel, round edge facing you.

Drain the carrot mixture.

Arrange 2 strips of carrot in the center of the rice paper, leaving a 3/4-inch border at the round edge.

Top with 1 tablespoon each of barbecued pork or duck, noodles, and cabbage.

Add a cucumber strip and some herbs (mint and cilantro).

Fold the round edge of the rice paper over the filling.

Roll up the rice paper from one side, leaving the top end open.

Repeat with remaining ingredients.

Serve the rice paper rolls with the dipping sauce.