Ingredients

Instructions

1. 1

   Boil the rice vermicelli noodles according to package instructions (usually 3-5 minutes), drain, rinse with cold water, and set aside to dry.

2. 2

   Heat vegetable oil in a non-stick pan over medium-high heat. Add the tofu strips and fry for about 2-3 minutes per side until golden brown and crispy. Remove from heat and let cool.

3. 3

   Prepare a large shallow bowl of warm water. Dip one sheet of rice paper into the water for about 5-10 seconds until just pliable, then lay it flat on a clean surface or damp towel.

4. 4

   Place a small handful of mint and cilantro on the bottom third of the rice paper to ensure the herbs are visible when rolled.

5. 5

   Top the herbs with a few strips of fried tofu, a small bundle of vermicelli noodles, some cucumber sticks, and shredded carrot.

6. 6

   Fold the bottom edge of the rice paper over the filling. Fold in the left and right sides tightly, then roll upwards to seal the parcel completely.

7. 7

   Repeat the process with the remaining ingredients to make all the rolls.

8. 8

   In a small bowl, whisk together the hoisin sauce, peanut butter, and warm water until smooth. Sprinkle with crushed peanuts if desired.

9. 9

   Serve the fresh rolls immediately with the dipping sauce.