Cook the rice vermicelli noodles according to package instructions. Drain, rinse under cold water, and toss with sesame oil to prevent sticking. Set aside.
In a small bowl, combine soy sauce, lime juice, maple syrup, minced garlic, and chopped red chili (if using) to make the dipping sauce. Stir well and set aside.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft but still slightly firm. Lay it flat on a clean, damp kitchen towel or cutting board.
Place a small handful of rice vermicelli noodles in the center of the wrapper.
Add a few strips each of carrot, cucumber, red bell pepper, and shredded cabbage on top of the noodles.
Top the vegetables with a few leaves of mint, cilantro, and Thai basil.
Sprinkle about one tablespoon of chopped roasted peanuts over the herbs.
Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly, and roll up firmly to enclose the filling completely.
Repeat the process with the remaining wrappers and filling ingredients.
Serve the spring rolls whole or cut in half with the prepared dipping sauce on the side.