Vietnamese Summer Rolls (Tofu)

Method

1. 1Pan-grill tofu batons in sesame oil till golden on all sides — 5 minutes.
2. 2Beat peanut butter, soy, lime, chilli oil and warm water into a smooth dipping sauce.
3. 3Dip a rice paper sheet in warm water 6 seconds till just pliable.
4. 4Lay flat; place a lettuce leaf, then vermicelli, herbs, cucumber, carrot, mango and tofu.
5. 5Fold sides in, roll tight from the bottom up — like a burrito.
6. 6Repeat for all 12; serve cool with peanut-lime sauce.