Spring Rolls with Tofu

Cut the tofu block into 4 equal sticks lengthwise, place in an airtight container with the marinade ingredients, and let marinate for 24 hours in the refrigerator or 20 minutes on the counter.

Cook the tofu in a non-stick skillet with a drizzle of sesame oil over medium-low heat until the pieces are golden. Set aside.

Heat the vermicelli soaking water with its ingredients. Set aside.

Prepare the sauce.

Set up the roll ingredients. Run a stream of warm water over a rice paper sheet for about 5 seconds. You don't want the sheet to be completely soft, to avoid tearing it. The sheet will continue to absorb moisture and become tender once rolled. Add the fillings and roll.

Serve with the sauce in a small bowl.

Serve with a lime wedge (optional).