Boil vermicelli noodles for 2 minutes until limp.

Drain and rinse with cold water.

Chop vermicelli into short pieces.

Combine vermicelli, cabbage, carrot, and peanuts in a large bowl.

In a separate bowl, combine cilantro, mint, fish sauce or soy sauce, cooking oil, sesame oil, and red pepper flakes.

Add the sauce mixture to the noodle mixture and toss thoroughly.

Pour warm water into a large shallow dish.

Dip 1-2 rice paper sheets into the warm water, shaking off excess.

Place wet rice papers between damp cotton kitchen towels.

Spoon 3 tablespoons of noodle mixture onto each rice paper, just below the center.

Tightly roll from the bottom, tucking in sides.

Repeat with remaining ingredients, covering rolls to prevent drying.

Combine hoisin sauce, plum sauce, and water for the dipping sauce.

Serve spring rolls with dipping sauce.