Follow direction on bag and cook ½ of the noodles, making sure to stir as you cook. Rinse with cold water after it’s cooked and let it drain well. Set aside until ready to add to the rice paper roll.

At one end of each rice paper place equal amounts of lettuce leaf, vermicelli noodles, carrots, bean sprouts, basil, mint leaves, scallions and cilantro leaves.

Start to roll and tuck in both ends after one rotation. After another rotation add slices of the Teriyaki Tofu and complete the roll to the end.