Prepare the vegetables by slicing them into long thin batons or using the noodle-making blade on your food processor. Make sure you have the vegetables and tofu laid out in a way that makes them easy to reach. Essentially you want to make a little rice paper roll-making station.
Fill a large bowl or casserole dish with room temperature water.
You will be making the rice papers one at a time, but it's quite fast once you get in the zone and if you have all the filling ingredients prepped.
Feel your rice paper, it will have a textured side and a smooth side (take note of which is which). Soak the rice paper in the water until you feel it soften. (around 30 seconds, but this will depend on the rice paper brand and the warmth of your water). I double up on rice paper using, two for each roll I make (see the tips section for more info)
Left the softened rice paper out of the water and lay it smooth side down on your work surface. (I do it straight on a clean kitchen bench).
Lay the vegetables, then tofu, and then herbs on the softened rice paper so that they sit In the first third of the paper with a clear margin on either side.
Fold the two sides of the rice paper towards the centre (to close off the ends), and then roll your rice paper roll strethcing the rice papwr gently so that the roll is nice and tight.
Set the roll aside, I like to cover the rolls with a damp piece of paper kithchen towel or a clean damp cloth to stop them from drying out. And move on to making the next roll.
If I am serving these to a crowd of people I like to cut them in half so the vegetable filling looks colourful and inviting and serve them with a satay dipping sauce. If I am sending them in a lunch box I don't always slice them in half.