First cook the rice noodles as per instruction. I soaked mine in hot water for about 5 mins until softened and then drain it completely from water.

  

Then remove the salad from the pack and keep aside. Remove the roasted yam from its pack and keep aside. Add the toppings like sunflower, pumpkin seeds, dried currants and cranberries in a separate bowl and keep ready.

Now, dip one of the rice wrappers in luke warm water for 5 secs and lay it on a flat surface.

  

Add a little of the rice noodles on top of the wrapper in one of the corners. Add some of the salad, roasted yam and the topping to the rice wrapper. Optionally add mint leaf, thai red chilli for flavor and spiciness.

  

  

Now pick one end of the rice wrapper, tuck in the filling and roll the wrapper tightly over it. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll tightly. Refer to the pics below and video above for the exact process.

  

  

Cut the rolls in half and serve it along with the vinaigrette as a dipping. Enjoy.