Create and assembly station with a large dish of cold water for soaking the rice papers, something to assemble on (a cutting board does nicely), lettuce, veggies, tofu, and fresh herbs.
Submerge a rice paper wrapper into the cold water and count to five. Then remove from the water, shake it off a bit, and set on the cutting board. It may seem too stiff, but it will continue to absorb water as you work, and soaking for longer will only mean too delicate a wrapper that will tear easily.
Place a few pieces of lettuce, followed by tofu, a few pieces of each kind of vegetable, and a small handful of noodles. Top the noodles with some fresh herbs, then get ready to roll.
Carefully lift one side of the rice paper over the filling, and then use your fingers to pull the filling back towards you a bit. Fold the ends in, and continue to roll until everything is sealed in.
Repeat until you've run out of filling!
Serve with almond-ginger sauce.