Place vermicelli in a bowl, cover with boiling water, and let stand for 5 minutes. Drain and set aside.
In a bowl of hot water, soak the rice papers one at a time for 10 to 25 seconds. Remove them from the water, drain well, and place on a work surface.
Arrange 2 to 3 mint leaves, 1 tablespoon of carrots, 2 strips of peppers, ¼ cup of vermicelli, and 1 strip of tofu on a sheet of rice paper.
Fold the sides of the rice paper towards the center. Roll firmly to secure the packing.
Cover the roll with a damp cloth and proceed with the rest of the rolls. Refrigerate rolls until ready to serve. Then cut the rolls in half diagonally.