Bún Chả Giò Chay

1. Cook vermicelli noodles according to package directions; drain and set aside. 2. In a large bowl, combine shredded carrots, cabbage, mushrooms, glass noodles, onion, soy sauce, and black pepper. 3. To assemble spring rolls, dip one rice paper wrapper in warm water until pliable. Place a spoonful of filling near one edge, fold in the sides, then roll tightly into a cylinder. Repeat with remaining wrappers and filling. 4. Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry spring rolls in batches until golden brown and crispy, about 3-5 minutes per batch. Drain on a wire rack. 5. Serve hot spring rolls over vermicelli noodles and fresh herbs, with nuoc cham chay on the side.