Bring 2 cups (0.5 liters) of water to a boil. Add the brown rice vermicelli noodles and cook until tender. Drain in a colander, rinse with clean water, and let drain. Slice the tofu. Heat a little olive oil in a pan, add the tofu, and pan-fry until golden on both sides. Remove from the pan. Crack the egg into a bowl and beat well. Pour the egg into the pan and cook until set, then remove and cut into bite-sized pieces.

Wash the lettuce and fresh herbs, then drain. Wash the cucumber and slice thinly.

Wet the purple sweet potato rice paper wrappers and place them on a clean cutting board. Layer lettuce, fresh herbs, cucumber, noodles, tofu, and egg on top, then roll tightly.