Fresh Spring Rolls

My mother loves Vietnamese spring rolls and I obliged her by making some before I left back to Boston College. There is no Vietnamese restaurant anywhere near me in Michigan, so it's a bit of a treat for her(and me, since I never go out to eat anymore). They are easy to make, they just take a fair amount of preparation time and finesse to make a first. If you're too impatient, you're just going to tear apart the rice wrapper and it'll just be a pile of fillings and some torn up rice paper. While this may taste nice, It's not what we're shooting for. Anyway, here's the methodology:

Vietnamese Fresh Rolls

8 Extra-Firm Tofu(a little more than half of the normal tofu package)
1/2 cup Soy Sauce
1/2 cup Oil
1/2 tbsp Curry Powder
1/4 tsp Ground Cumin
1/4 tsp Ground Pepper
2-3 Cloves Crushed Garlic

Rice Paper
Shredded Carrots
Bean Sprouts
Vermicelli(Rice) Noodles
Lettuce(I prefer Boston Bib)

Slice the block of tofu into slices that around 1/4 of an inch thick, maybe a bit more. Mix all of the top group of ingredients well and marinate the sliced tofu in that mixture. Try not to break the tofu pieces at all, that just makes your end job harder. Marinate it for at least one hour, though I usually do it for an afternoon.
Brown the tofu in a pan, cooking it well. Slice it in half length-wise, and get all of the bottom group prepped nice and ready for yourself. Dip the rice paper in warm water, put the tofu in the bottom, and all of the other ingredients on top and fold together. Yes, I'm being purposefully vague on how to do that becasue I'm giving you a video link on how to do it. Yeah, I pretty much stole the recipe. What of it?