Boil the rice noodles in a pot according to package directions. Set aside when finished for assembling into spring rolls.
Heat sesame oil in a pan. Toss sliced tofu in cornstarch and add the pieces to the hot oil to crisp. Fry on either side until the edges begin to look browned. Toss with 2 tablespoons of soy sauce.
Prepare the dipping sauce by combining all ingredients in a bowl and whisking until smooth for smoothest and creamiest results, blend with a hand blender.
Rice paper will be tough to the touch so cover with hot water for a few seconds to soften up.
Place on a plate and assemble the fresh rolls with your assortment of vegetables and herbs.
The rolls should be folded like a burrito or egg roll. Fold in the sides first and then roll until the edges are sealed. Wet the seam with water to keep closed.
Cover prepared rolls with a damp towel in the interim to keep them fresh from drying out. Serve with dipping sauce and enjoy!