Prepare rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.

Cut pressed tofu into small rectangles and add to small bowl. Add the rest of the ingredients from the crispy tofu list and let marinate for at least 5 minutes.

Heat a large skillet over medium heat, add tofu and sauté for about 7-10 minutes - flipping on all sides to ensure even browning. Remove from skillet and set aside.

Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.

To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.

Transfer to a damp cutting board or damp towel and gently spread out edges into a circle.

To the bottom third of the wrapper add a small handful of vermicelli noodles and layer veggies (carrots, cucumbers,etc.) fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

Serve with peanut sauce.

Leftovers store well individually wrapped in plastic wrap or in an air-tight container.