Method:

1. Place vermicelli in a large heatproof bowl, pour over enough boiling water to cover noodles and stand 4 minutes or until noodles are softened: drain and cut into rough lengths.
2. Combine vermicelli in a large bowl with cucumber, tofu, onion, herbs and lettuce: set aside.
3. Fill a large bowl with warm water.
4. Using one piece of rice paper round at a time, submerge in water for 10-15 seconds to soften then transfer to clean working surface.
5. Place two edible flowers or nasturtium leaves along the centre of the softened rice paper round and top with 1/4 cup of the noodle mixture.
6. Fold in ends then roll rice paper to seal.
7. Place on baking paper lined tray and cover with a clean damp tea towel and repeat with remaking rice paper rounds, flowers and noodle mixture.
8. Combine Hoisin, Soy, sesame oil and lime juice in a small bowl and serve with rice paper rolls