1-2 Tbsp canola oil
1 firm tofu, cut 3 inch long by ½ inch thick
1 packet 8 1/2 inch spring roll wrappers
1 packet vermicelli noodles, prepared to package directions
1 packet 8 1/2 inch spring roll wrappers
Head of Bibb leaf lettuce
2 large carrots, julienned

1 English cucumber, seeded & julienned
1 bunch mint leaves
1 bunch basil leaves
1 bunch cilantro
Chopped peanuts, if desired
Serve with Thai sweet chili sauce or favorite peanut dipping sauce.
In a sauté pan heat 1-2 Tbsp of oil. Brown the tofu until golden brown on both sides. Remove from heat.
Prepare vermicelli noodles according to the package directions. Soak a spring roll wrapper in hot water in a shallow pan for 1-2 seconds then transfer flat onto preparation surface. When flexible, place about a 1/4 cup of vermicelli noodles in center of spring roll wrapper. Add a leaf lettuce, some carrot slices, cucumber slices, and a couple sprigs of the 3 herbs. Sprinkle with chopped peanuts if desired. Then top with a slice of tofu and fold sides of wrapper up over ingredients, fold bottom of wrapper over sides, then roll.
Serve with dipping sauce of your choice.