Cook the rice vermicelli noodles according to the package instructions, usually boiling them for about 3–5 minutes until tender. Drain and rinse under cold water, then toss with sesame oil.

Shred the carrots and cabbage finely, and julienne the cucumber into thin strips. Chop the fresh mint, cilantro, and basil. Cut tofu into strips if using.

Heat sesame oil in a skillet over medium heat. Add tofu strips and pan-fry for about 5–7 minutes until golden brown and slightly crispy.

Fill a shallow dish with warm water and submerge a rice paper wrapper for about 5 seconds, then lay it flat on a damp towel.

Place a small amount of noodle filling and veggies at the bottom third of the wrapper, fold the sides inward, and roll tightly from the bottom to the top.

Heat vegetable oil to 180°C (350°F). Carefully place spring rolls into the hot oil and fry for about 2–3 minutes on each side until golden brown.

Whisk together hoisin sauce, peanut butter, lime juice, sugar, and warm water in a bowl until smooth and creamy.

Remove the spring rolls and drain on paper towels. Serve warm with the dipping sauce.