Soak rice vermicelli in hot water and drain after like 10 minutes (I do not boil my vermicelli)
Tofu is per your taste(if you like fried/quick sauté or raw). To sauté- Lay the tofu in a pan in single layer with a little sesame oil. cook for 2-3 minutes until golden brown on each side. Slice tofu lengthwise so they lay flat on the rice paper.
In a large bowl of warm water, gently dip one edge at a time of the rice paper wrapper quickly to soften. Do not oversoak.
Put the wrappers on a plate and start assembling (make sure to leave some space on top and bottom and 2” space on the sides for easy roll.
Lay tofu across the top of the wrapper and add basil leaves on top
Towards the bottom of the wrapper add, lettuce, and other fresh herbs and any optional items layer with vermicelli
Fold the bottom side of the wrapper tightly and fold right and left side for a tight fit and continue rolling and over the bottom side. Do a quick roll to make sure the rick paper sticks.
Cover with damp towel to keep fresh till all done.
Cut in half with a sharp knife and serve with a side of Sriracha/ chili paste and peanut sauce..