Step 1

Heat ¼ cup oil in a large skillet over medium-high. Cook peanuts, tossing, until slightly darkened, about 1 minute. Add shallots, garlic, and chiles and cook, stirring occasionally, until shallots and garlic are softened, about 3 minutes. Using a slotted spoon, transfer peanut mixture to a blender; wipe out skillet and reserve. Add 5 Tbsp. kecap manis and ⅔ cup water to blender and season with salt. Blend, thinning with more water a tablespoonful at a time if needed, until smooth and a pourable consistency. Transfer sauce to a small bowl.

Step 2

Pat tofu dry. Heat remaining 2 Tbsp. oil in reserved skillet over medium-high. Working in batches, cook tofu, adding a splash or so more of oil if pan looks dry, until golden brown in spots, about 2 minutes per side. Transfer to paper towels; season with salt. Cut into about 2" long matchsticks.

Step 3

Working one at a time, dip rice paper rounds into a large shallow bowl filled with hot water and let soak until pliable but not floppy. Transfer to a work surface and arrange 3–4 pieces of tofu, ¼ cup vegetables, and a heaping ¼ cup lettuce horizontally across center, leaving a 2" gap on each side (be careful not to overfill). Drizzle ¼ tsp. kecap manis over. Using moistened fingers, fold sides up and over filling, then fold side nearest to you up and over filling and roll up gently but tightly.

Step 4

Cut rolls in half on a diagonal. Arrange on plates with eggs and crackers. Serve with peanut sauce alongside for dipping.