Goi Cuon Chay (Vegan Fresh Spring Rolls)

Fry the tofu

Pat the tofu batons dry, toss with the soy sauce, and fry in the oil over medium-high heat for six minutes, turning, until golden on most sides.

Cook the vermicelli

Boil the rice vermicelli for four minutes until tender, then drain and rinse under cold water.

Make the peanut sauce

Warm the hoisin sauce with the water and sugar in a small pot for two minutes, then stir in the crushed peanuts and minced chilli.

Soften a wrapper

Dip one rice paper wrapper in a shallow dish of warm water for five seconds until just pliable, then lay it flat on a clean damp board.

Fill and roll

Lay a lettuce leaf, a small tangle of vermicelli, herbs, bean sprouts and a few tofu batons across the lower third of the wrapper, fold the bottom edge over the filling, tuck in the sides, and roll tightly into a cylinder.

Repeat and serve

Repeat with the remaining wrappers and filling, then serve the rolls whole or halved with the peanut dipping sauce.