To press the tofu, place it between two clean towels or paper towels and set a heavy object on top (like a cast iron pan or a few cans) to remove excess water. After pressing, cut the tofu into strips or cubes.

1. Heat a skillet over medium heat with a teaspoon of oil. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Once cooked, set aside to cool slightly.
2. While the tofu is cooling, prepare your vegetables. Julienne the cucumber and carrot into thin strips. Slice the avocado into thin slices. Set aside fresh cilantro, mint, and basil leaves if you’re using them.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup (or honey), lime juice, sesame oil, and sriracha (if using). Add warm water, one tablespoon at a time, until the sauce reaches a smooth, dippable consistency. Adjust seasoning to taste.
4. Fill a shallow dish with warm water. Take one rice paper wrapper and dip it in the warm water for about 10-15 seconds until it softens but isn’t too soggy. Lay the wrapper flat on a clean surface.
5. On the lower third of the wrapper, add a few strips of cooked tofu, a few pieces of cucumber, carrot, avocado, and a few fresh herb leaves. Add a leaf of lettuce if desired.
6. Carefully fold in the sides of the rice paper, then roll it up tightly from the bottom, making sure the filling is secure inside the wrapper. Repeat with the remaining rice paper wrappers and fillings.
7. Arrange the summer rolls on a serving platter and serve with the peanut dipping sauce on the side.
8. Enjoy! Dip the rolls into the peanut sauce and enjoy a light and satisfying meal!