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1
Place the rice sticks in a large bowl and cover with boiling water.
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2
Soak for 20 minutes, or until the noodles are pliable, and drain.
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3
Transfer the noodles to another bowl.
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4
Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths.
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5
Leave the warm water in the bowl for softening the wrappers.
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6
Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes.
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7
Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.
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8
One at a time, place a rice flour wrapper in the bowl of warm water until just softened.
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9
Remove from the water and drain briefly on a kitchen towel.
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10
Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1 1/2-inch margin on the sides.
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11
Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles.
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12
Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top.
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13
Fold the sides of the wrapper over the filling, then roll up tightly.
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14
Arrange on a plate and refrigerate until ready to serve.
