Soak the vermicelli noodles in a bowl of boiling water for 5 minutes or until soft.
Meanwhile, heat the sesame oil in a small saucepan and saute the garlic and chilli for 2 minutes. Add the rice syrup and lime juice to the pan and stir well.
Drain the noodles and rinse in cold water to remove any sticky starch. Cut the noodles into pieces about 2.5 cm long to ease the rolling process.
Mix the garlic and chilli through the noodles, then add the other vegetables, herbs and nuts.
Combine well and season with pepper.
To make the rolls, dip a sheet of rice paper into hot water. Lay the softened rice paper on the workbench and spoon a small amount of noodle salad about a third of the way from the front of the sheet, leaving room at the sides to fold the paper in. Make sure you don't overfill the rolls or it will be difficult to roll the remaining paper around the parcel. Practice makes perfect and, even if your first attempts don't look too beautiful, they will still taste delicious!
To make the dipping sauce, mix the shoyu and mirin together in a bowl and sprinkle the sesame seeds on top.
For a wheat free version, substitute the shoyu for organic tamari.