Start by prepping your vegetables. Wash and slice them thinly, so they’re ready to roll. You'll want the carrot and cucumber in julienne sticks for crunch. Cook your rice noodles as instructed on the package until they’re soft, then drain and rinse under cold water.

Next, let’s make that tofu sing! Drain and press the tofu to remove excess moisture. Slice into bite-sized cubes. In a bowl, toss the tofu with cornstarch until evenly coated. Heat 2 tablespoons of sesame oil in a pan over medium heat. Add tofu and cook until golden brown on all sides—about 10 minutes. Once crispy, drizzle with a mix of soy sauce and brown sugar. Give it a quick stir to coat, then set aside.

In a small bowl, whisk together the almond butter, lime juice, soy sauce, sugar, chili garlic sauce, and rice vinegar. Add hot water one tablespoon at a time until desired consistency is achieved. Taste and adjust sweetness if needed.

Now comes the fun part! Fill a shallow dish with warm water to soften the rice papers. Dip one sheet of rice paper in the water for about 10 seconds or until pliable. Lay it flat on a clean surface. Place a small amount of noodles, tofu, sliced vegetables, mint, and cilantro in the center of the rice paper. Don’t overfill it!

Fold the sides of the rice paper over the filling, then roll it tightly from the bottom. You want it secure but not bursting at the seams. Repeat this process with the remaining ingredients, and you're set!