If you are heading out and need to take a plate these Vietnamese Spring Rolls are always popular.
tofu (make sure it is fresh)
roasted sunflower seeds
grated fresh ginger
First thing to do is boil the jug. Place rice noodles in a bowl (about 1/2 the packet) cover with boiling water, then cover with pot lid. Leave to soften for about 10 minutes. When they are soft and ready to eat drain the water off really well, set aside to cool ( once cool you might need to squeeze the excess water out of the noodles).
soak a couple of rice papers at a time in cold to warm water.
place the rice paper on a clean tea towel.
put the noodles and the fresh ingredients in the middle of the rice paper fold in the end, fold in the sides and roll.