Pour a few cups of very hot tap water into a large shallow pan or bowl. (Depending on the size of the wrappers you have purchased, a 9″ cake pan works very well).
Place a fresh roll wrapper into the pan and completely submerge it in the water. When the wrapper is soft and transparent, remove it from the water and lay it out on a clean surface.
Sprinkle several cilantro leaves down the center of the wrapper, followed by three shrimp, some shredded carrot, cucumber, tofu, green onion, rice noodles, mint and lettuce.
Don’t over-fill the wrapper or it will be difficult to roll.
Using both hands, carefully bring the sides of the wrapper in. Hold the sides with your fingers and use your thumbs to pull the top end of the wrapper up and over the sides. Gently pull back to tighten up the roll, then continue rolling it up. (Watch our video to see how we do it!)
Cover the completed rolls with damp paper towels to keep them from drying out.
Repeat the steps with the remaining wrappers.
NOTE: If the water cools down too much, replace it with hot water to make soaking the wrappers easier.
Cut each roll in half and serve with dipping sauce. Store the wraps for up to six hours in the refrigerator, covered with damp paper towels and plastic wrap.