Vietnamese Spring Rolls (vegan)

For the Vietnamese Spring Rolls

• 6 ounces rice vermicelli noodles
• 1-2 cups vegetable oil for frying ( or any other neutral oil with a smoking point of 400 degrees F or more such as canola, avocado, peanut, sunflower, refined corn oil, etc)
• 16 ounce extra-firm tofu drained, pressed, and cut into ½-inch matchsticks, block
• ½ teaspoon kosher salt or ¼ teaspoon table salt
• ¼ teaspoon black pepper ground
• 12 rice paper wrappers bánh tráng, square sheets
• 2 cups romaine lettuce about ½ - 1 head of romaine lettuce, shredded
• 1 cup red cabbage about ¼ medium red cabbage, shredded
• 1 cup red bell pepper about 1 medium red bell pepper, thinly julienned
• 1 cup carrot about 2-3 medium carrots, shredded
• 1 mint leaves do NOT use any type of dried herbs please, fresh bunch
• 1 Thai basil Or Italian basil, bunch, fresh, leaves
• 1 cilantro do NOT replace it with parsley cause it is bitter for this recipe. You can skip it if you prefer, bunch fresh

For the Peanut Sauce

• ¼ cup peanut butter (get a veganversion. If allergic to peanut, use almond or cashew butter instead)
• ½ cup hoisin sauce get a vegan version
• 2 teaspoon sambal oelek (Indonesian chili paste – skip itor use sriracha or crushed red chili flakes)
• ¼ cup water warm
• 2 tablespoon peanut optional, chopped