Cook rice noodles until tender, then drain. Pour back into a pot and cover with cold water to get rid of extra starch. Drain again and segment into servings in a colander or strainer (makes it easier to separate later, as they tend to cool as one giant clump otherwise).
To prepare, dip a rice wrapper in hot water and place on a large plate to soften. Place one leaf or romaine on top, ripping it into segments to fit in the middle of the rice wrap. I like to push the contents of my wrap just under the middle actually.
Layer about a 1/3 cup of rice noodles along the romaine. You can also add the quick picked carrots and daikon and cucumber here, but I didn't have those on hand. The main attraction here is the lemongrass tofu. Add 3-4 slices, then wrap by folding the sides in and then rolling up.
Repeat until you run out of tofu, or until you've made as much as you'd like to eat.