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Soak vermicelli noodles in warm water until soft, then drain and cut into shorter lengths.
In a large bowl, combine noodles with cabbage, carrot, mushrooms, and green onions.
Add soy sauce, oyster sauce, and white pepper to the bowl and toss well to combine.
Whisk together eggs, water, and soy sauce in a shallow bowl to make egg soak.
Dip two rice paper sheets at a time into the egg mixture just until slightly softened.
Place filling in the center of the softened rice paper, fold in the sides, and roll tightly.
Place rolls on a lined tray and bake at 395°F (200°C) for 20 minutes, until golden and crispy.
Mix all dipping sauce ingredients together and adjust to taste.