Begin by slicing your fresh vegetables like bell peppers, carrots, and cucumber into thin strips for easy rolling. If using tofu, cube it and lightly pan-fry until golden and crispy, about 5–7 minutes over medium heat. Cook rice vermicelli noodles according to package instructions, typically around 3–4 minutes, then drain and set aside.

Take a rice paper wrapper and hold it under cool running water for about one second on each side, ensuring a pliable texture without soaking. Lay it flat on a clean surface.

Position the hydrated rice paper on the surface and place a layer of spicy noodles slightly off-center. Add a few slices of avocado, shiitake mushrooms, and your choice of fresh vegetables. Fold the short sides of the wrapper inward and roll tightly.

Once all the rolls are prepared, you can serve them immediately. Slice in half for easier handling and serve with soy or peanut dipping sauce.