Step 1

Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.

Step 2

Meanwhile, wash the vegetables. Peel the carrots and mango. Cut the cucumber, carrot, lettuce, avocado, mango, and bell pepper into thin matchstick slices.

Step 3

Cut the avocado in halves and remove the pit. Peel the avocado skin and thinly cut it into thin slices.

Step 4

Cook the rice noodles in boiling water according to package instructions. For my noodles, I soak them in hot water for 8 minutes.

Step 5

Cut the tofu into thin slices.

Step 6

Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside. Cut the tofu into thin slices.

Step 7

Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Step 8

Combine all the sauce ingredients in a bowl and mix together. Put more water if you like a thinner consistency.

Step 9

Microwave the bowl for 1 minute to help the sauce thicken and mix together better. Add the peanut pieces on top for decoration.

Step 10

Dip the rice paper in the water for a few seconds, remove and transfer it to a clean plate/cutting board.

Step 11

Put a small amount of each ingredient on one edge of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll. (check the images above for instructions)

Step 12

You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce