Begin by whisking together the soy sauce, rice vinegar, honey, ginger, sesame oil, garlic, and red pepper flakes in a small bowl, until the mixture is well combined. Set this mixture aside.
In a separate bowl, combine the cooked vermicelli noodles, shredded carrots, shredded purple cabbage, thinly sliced bell peppers, chopped cilantro,chopped mint, and chopped basil, then toss the ingredients together until they are evenly mixed.
Take a spring roll wrapper and lay it on a clean surface, with one corner pointing towards you. Spoon 2-3 tablespoons of the vegetable filling onto the wrapper, leaving about 1 inch of space on each side.
Gently fold the corner closest to you over the filling, tucking it in tightly. Fold in the sides of the wrapper, then continue rolling the wrapper away from you until you reach the end. Thereafter, use a small amount of water to seal the top corner of the wrapper shut.
Repeat this process with the remaining spring roll wrappers and filling.
You can serve the spring rolls with yours or your guests favourite dipping sauce on the side, and sprinkle with chopped peanuts (optional) for an added crunch.