10 oz firm tofu, drained well
8 rice paper spring roll wrappers
1 cup mint
1 carrot, trimmed, peeled, and cut into 3–inch matchsticks
1 cucumber, peeled, and cut into 3–inch matchsticks
1/3 cup fresh cilantro
1/3 cup Thai basil
12 lettuce leaves
2 tbsp reduced fat peanut butter
1 1/2 tbsp water
1/2 tsp lime juice
1/2 tbsp soy sauce
1/2 tbsp rice vinegar
1 tsp sesame oil
1 tsp fish sauce (or vegan Worcestershire)