In a large mixing bowl, combine cooked vermicelli noodles, shredded carrots, julienned cucumber, thinly sliced red bell pepper, fresh mint, basil leaves, lettuce, and your choice of cooked shrimp or tofu. Gently toss to combine.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 15–20 seconds, or until pliable. Lay the soaked rice paper on a clean surface.

Position the soaked rice paper flat, placing about 2 tablespoons of filling near the bottom. Fold the sides inward and roll tightly from the bottom up.

In a deep skillet, heat about ½ inch of cooking oil over medium-high heat. Fry each spring roll for about 2–3 minutes per side until golden brown.

In a small bowl, whisk together soy sauce, rice vinegar, honey (or agave syrup), sesame oil, minced garlic, and chili flakes. Mix well.

Once the spring rolls are cooked, drain them on paper towels. Serve hot with the dipping sauce.