Cook rice vermicelli noodles according to the package directions. Drain noodles and set aside.
In a frying pan with tall sides or a Dutch oven, heat about ½-inch of vegetable oil on medium-high heat for about 5 minutes. The amount of oil needed will vary depending on the size of your pan.
Once the oil is hot, add the tofu and fry until golden, tossing occasionally to fry all sides, about 5 to 8 minutes. Place the tofu on a paper towel-lined plate to absorb excess oil and season with salt and pepper. You may need to do this in batches depending on the size of your pan.
Dampen your counter or work surface with water or lightly grease it with vegetable oil to prevent your rice paper from sticking.
Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water. The entire surface should briefly come in contact with water, but do not soak the rice paper. The rice paper will soften as fillings are added.
Place the rice paper with one corner facing you. Create a small bed of shredded lettuce on the lower third of the wrapper, closest to you. Place a large pinch of vermicelli noodles on top, and then place 1 to 2 pieces of tofu on top of the noodles.
Next, add a large pinch of red cabbage, 2 to 3 pieces of red bell pepper, a large pinch of carrots, 2 mint leaves, 2 Thai basil leaves, and 2 cilantro leaves. To make it easier to roll, try adding these in horizontal rows working upwards instead of placing them a single pile (see photos).
Fold the lower third of the rice paper over the filling, then fold in both the left and right corners over the filling. Continue to gently roll the rice paper from the bottom up. The rice paper should cling and seal itself. Dab water along the seams if it needs some help. Cover your completed spring rolls with a damp paper towel and repeat until you run out of filling ingredients or rice paper.