First prepare the noodles. Boil for one minute. Drain and rinse in cold water. Set aside in colander to drain.

Drain and press tofu. Place tofu between two plates. Set something heavy (like a large jar of sauce) on top of the plate. After 15 or 20 minutes, drain and slice the tofu. Set aside.

Fill a large bowl (wider than the rice paper wraps) with room-temperature water.

Immerse one rice paper wrap in water for 2 to 3 seconds. Shake off any excess water and place flat on a damp kitchen towel (or cutting board).

Place a small amount of each filling ingredient (salad greens, carrot, cabbage, mint leaves, and tofu) about 2 inches from the bottom of the wrapper. Be careful not to overfill.

Start tightly rolling the wrapper up to the top. After a few rolls,fold in the sides. Continue to roll to the top until it’s fully sealed. Be careful while doing this as the rice paper is fragile and can tear. Repeat this step with the remaining fillings and rice wraps until they are all ready.

Wrap each roll in plastic wrap or wax paper. This helps the wraps absorb the water and gives them a better texture. Set aside for 15 minutes.

When ready to serve, cut each roll in half, if desired. Serve with Peanut or No-Peanut sauce.

Sauce
Blend all ingredients in a blender or food processor until smooth. If it
is too runny, add more nut or seed butter. If too, thick, add a bit
more water.

Notes:
Fresh cilantro or basil leaves could be used instead of or in addition
to the mint leaves.

Other veggies could be used in the roll, such as onions, cucumbers,
or bell peppers.

Use a seed butter instead of peanut butter, if nuts are an allergen. Almond butter could also be used.

Try other vegetables in these wraps, like sprouts, red peppers, cucumbers, onions, etc. Even fresh organic edible flowers can be used.

Instead of regular tofu, try baked tofu. Teriyaki-flavored works well.