To assemble the rolls: Have all the ingredients ready, a large bowl of lukewarm water and a large plate or cutting board. Quickly dip the rice paper sheet in lukewarm water and put on a plate or cutting board. If you wish, cover the plate or cutting board with a clean kitchen towel to absorb any excess water or make sure to shake off any excess water if you have dipped for too long. At first the rice paper seems still a bit stiff but it will quickly soften. On one end (about 1/3 of the rice paper) layer the lettuce, fresh herbs, tofu/mushrooms, other vegetables, pickled carrots and daikon, and vermicelli, in layers. Start rolling from the end while tightly tucking in the layered ingredients as you roll, then fold in the 2 sides to fully enclose the stuffing, then keep rolling to form a plumb but neat roll. Repeat. Tip: you can use 2 large plates or cutting boards to save time, so you can alternate waiting for the rice paper to soften on one plate/board, while you wrap another roll on the other plate/board.