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Dipping sauce
¼ fresh red chilli
¼ clove garlic
1/2 tbsp sugar
1.5 tsp lemon juice
1/2 tbsp water
1/3 tbsp fish sauce
½ tsp fine diced carrots

1. Cut the tofu into 4 cm long strips and then deep-fry until golden brown and mix with sweet chill sauce and fish sauce.
2. Soak the rice paper wrapper one by one in warm water for about 30 seconds. Take out the wrapper and place onto a flat surface.
3. Put julienne carrots, vermicelli noodle, beansprout, tofu, roast peanut, mint leaf, garlic chives and deep fried tofu on the rice paper wrapper.
4. Roll up the rice paper and make sure that the pile of filling is compact and neat.
5. Cut the Nori seaweed and wrap around the middle of the rolls to keep them rolled up.
6. Put the wrapped rice paper on a serving plate and cover with a damp cloth or plastic wrap.
7. Repeat this process until all the rolls are made.
8. Serve with dipping sauce.