In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, and pepper; toss well. Marinate at room temperature for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside.
Place 2 tablespoons of the noodles and vegetable mixture about 1-inch from the lower edge of each rice-paper round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides, and roll up tightly. Press to seal. Place on a plate and cover with plastic wrap. Refrigerate for 10 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.