First, start on the lemongrass tofu. Place the lemongrass, 3 tablespoons soy sauce, minced garlic and chili flakes in a large bowl and mix to combine.

Add the crumbled tofu and toss gently until coated in the sauce. Set aside.

Heat the vegetable oil in a large sauté pan over medium-high heat.

Once the oil is hot, add the crumbled tofu and cook, stirring occasionally, until the tofu starts to crisp around the edges, 12 to 15 minutes.

Remove from the heat and set aside. Let the lemongrass tofu cool at room temperature for about 10 minutes before assembling the rolls.

While the lemongrass tofu is colling, quickly mix the ingredients for the peanut sauce in a small bowl. Taste and adjust seasonings, if necessary. Set aside.

To assemble the rolls, fill a large shallow plate or bowl with lukewarm water (you don’t want it hot!). Submerge a rice paper sheet into the bowl, rotating if you need to, until it’s just softened and pliable, about 12 to 15 seconds. Place the rice paper roll on a lightly dampened, clean work surface.

Place a lettuce leaf towards the bottom middle of the rice paper, followed by a small handful of noodles, a couple tablespoons of the lemongrass tofu, cilantro, mint, and green onion.

Gently fold over once, tuck in both sides, then continue to gently roll up tightly until the seam is sealed – it’s sticky so it will seal itself. Repeat until you have about 12 rolls.

Cut the rolls in half and serve immediately with the peanut sauce. Enjoy!