Cook the Vermicelli Noodles: Bring a pot of water to a boil, add vermicelli noodles and cook for 3-4 minutes. Drain, rinse under cold water, and drizzle with sesame oil.

Prepare the Tofu: Press tofu to remove moisture, slice, and coat in cornstarch and salt.

Fry the Tofu: Heat skillet with oil, fry tofu slices for 2-3 minutes each side until golden and crispy.

Soften the Rice Wrappers: Dip each rice wrapper in warm water for 10-15 seconds until pliable.

Assemble the Spring Rolls: Place a lettuce leaf in the center of the wrapper, add noodles, veggies, tofu, and herbs.

Roll the Spring Rolls: Fold sides over filling, roll tightly and tuck in edges.

Repeat and Serve: Continue rolling until all ingredients are used, serve with peanut dipping sauce.