Cook rice vermicelli noodles according to package instructions, drain, rinse with cold water, and set aside to cool completely.

In a small bowl, mix black sesame paste with maple syrup and 1 tablespoon warm water until smooth to create the sesame drizzle.

Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, grated ginger, and honey in a small bowl.

Fill a large shallow dish with warm water and whisk in the matcha powder until dissolved, creating a light green tinted soaking liquid.

Dip one rice paper wrapper into the matcha water for 10-15 seconds until pliable but not too soft, then lay flat on a clean damp tea towel.

Arrange a small handful of vermicelli noodles horizontally across the lower third of the wrapper, leaving 3cm on each side.

Layer cucumber, carrot, purple cabbage, avocado slices, mint, and coriander on top of the noodles.

Drizzle approximately half a teaspoon of the black sesame mixture over the filling.

Fold the bottom edge of the rice paper up over the filling, then fold in both sides tightly.

Roll up firmly from bottom to top, keeping the filling compact, and place seam-side down on a serving plate.

Repeat with remaining wrappers and filling ingredients to make 8 spring rolls.

Sprinkle finished rolls with black sesame seeds and serve immediately with the dipping sauce on the side.