Marinate the flank steak overnight in the red wine vinegar, oil and dried herbs.
The next day, grill the steak over high heat to the desired doneness (somewhere between medium rare and medium works best with flank steak). Let steak rest at least 10 minutes.
Boil some water (about 4 cups) and place the rice vermicelli in it. Boil 1 minute and turn off heat. Let sit in hot water for about 5 minutes, then drain and rinse under cold water until completely cool.
Thinly slice the steak across the grain.
Arrange the remaining ingredients in the following order:
Basil and mint
Dip the rice paper in hot water until it starts to soften. Place it on the table and wipe away excess moisture. Along the edge nearest you, put about 1/4 cup lettuce, 1/4 cup softened noodles, 2-3 Tbsp carrots, 2-3 slices of steak, and 2-3 leaves of mint and thai basil. (The amounts are approximations...I generally eyeball it. The more you put in, the bigger the rolls)
Using both hands, lift the edge closest to you and roll toward the center, as tightly as possible. Fold the edges in (like a burrito) and continue to roll until sealed.
Place on a cookie sheet lined with plastic wrap. Continue until all the ingredients are used up.
Sauce: combine the sauce ingredients and thin with a little water if necessary. Adjust heat to taste. Top with chopped peanuts.