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1
Place the rice noodles in a large bowl and cover with hot water.
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2
Soak for 20 minutes, or until pliable.
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3
Meanwhile, bring a large pot of water to a boil.
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4
Drain the noodles and add to the boiling water.
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5
Boil 1 minute and drain.
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6
Rinse with cold water and transfer to a bowl.
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7
Cut the noodles into 2-inch lengths with kitchen scissors.
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8
Toss with 2 teaspoons of the rice vinegar and the soy sauce.
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9
Place the shredded broccoli stems in a colander and toss with salt to taste.
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10
Let drain for 15 minutes and squeeze out excess water.
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11
(This step can be omitted if serving the spring rolls right away).
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12
Combine shredded broccoli stems with chopped herbs and 2 tablespoons of the rice vinegar in a large bowl.
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13
Place lettuce in another bowl and toss with remaining vinegar and salt to taste.
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14
Pat tofu pieces dry with paper towels and spread a little miso on each piece.
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15
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds.
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16
Remove from water and drain briefly on a kitchen towel.
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17
Place wrapper on your work surface and arrange several cilantro sprigs and whole mint leaves, vein side up, on wrapper.
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18
Leaving a 2-inch margin on the sides, place a handful of the broccoli stem mixture on the wrapper, slightly nearer to the edge closest to you.
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19
Top with a handful of lettuce, then a handful of noodles.
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20
Arrange 2 pieces of tofu and 2 or 3 slices of pickled ginger on top of the noodles.
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21
Fold in sides of wrapper, then roll up tightly.
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22
To really firm up the rolls, wrap tightly in plastic wrap.
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23
Refrigerate until ready to serve.
