Spring Rolls With Thai Basil

With a knife, chop rice vermicelli (it tends to stick together in a block) into roughly 2-inch segments.
Place noodles in a bowl and pour boiling water over them.
Let sit until soft (1 to 2 minutes), then drain through a fine strainer.
With a vegetable peeler, shave each carrot in thin, two-inch pieces.
In a large bowl, combine noodles, carrots, sprouts, cabbage, scallions, cilantro, mint and basil.
In a mortar and pestle, mash garlic, sugar, chiles and peppercorns to a paste.
Whisk in lime juice and pour over vegetable mixture.
Toss well so that dressing, vegetables and noodles are evenly distributed.
In a pan large enough to fit rice wrappers, pour water about an inch deep.
Submerge a wrapper until soft, slippery and flexible.
Gently remove wrapper and lay it on a clean, damp towel.
Place a heaping 1/2 cup of mixture an inch below center of wrapper and pat down.
Fold bottom end of wrapper over mixture, followed by each side.
Roll wrapped mixture up to top edge, creating a neat package.
Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used.
Serve with cruets of rice wine vinegar, soy sauce, and sriracha (red chili paste), so that everyone can make a dipping sauce to taste.