Soak rice paper wrappers in warm water for 30 seconds until pliable, then lay flat on a clean surface. Soak glass noodles in hot water for 10 minutes until soft, then drain and cut into 2-inch lengths.

Heat sesame oil in a wok over medium-high heat. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant. Add julienned carrots, sliced mushrooms, and shredded cabbage. Stir-fry for 5 minutes until vegetables are tender but still crisp.

Add drained glass noodles to the wok along with soy sauce, black pepper, and a pinch of salt. Toss everything together for 2 minutes. Remove from heat and let cool for 10 minutes. Stir in chopped cilantro.

Place 2 tablespoons of filling in the center of each softened rice paper wrapper. Fold the bottom edge over the filling, fold in both sides, then roll tightly to form a cylinder. Repeat with remaining wrappers and filling.

Prepare a steamer by bringing water to a boil. Line the steamer basket with lettuce leaves or parchment paper to prevent sticking. Arrange dumplings in a single layer, leaving space between each.

Steam dumplings over high heat for 8-10 minutes until the wrappers become translucent and the filling is heated through.

While dumplings steam, prepare the dipping sauce by combining lime juice, soy sauce, water, minced garlic, sliced chili, and a touch of honey in a small bowl. Stir until honey dissolves.

Carefully remove steamed dumplings from the basket and arrange on a serving platter. Garnish with fresh herbs and serve immediately with dipping sauce on the side.