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1
Place the rice noodles in a large bowl and cover with hot water.
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2
Soak for 20 minutes, or until pliable.
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3
Meanwhile, bring a large pot of water to a boil.
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4
Drain the noodles and add to the boiling water.
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5
Boil 1 minute and drain.
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6
Rinse with cold water and transfer to a bowl.
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7
Using kitchen scissors, cut the noodles into 2-inch lengths.
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8
Toss with 2 teaspoons of the rice vinegar and the soy sauce
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9
Spread a small amount of peanut sauce on each cut piece of tofu
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10
Place the shredded carrots, turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste.
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11
Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
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12
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds.
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13
Remove from the water and drain briefly on a kitchen towel.
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14
Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper.
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15
Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you.
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16
Top with 3 pieces of tofu, then a handful of lettuce, and finally a handful of noodles.
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17
Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll.
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18
Refrigerate until ready to serve.
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19
If desired, serve with more peanut sauce, thinned out with water, or with another dipping sauce of your choice
