Fill a large bowl with warm water and have a place to put your rice paper wrappers ready to go. They will stick to wooden cutting boards, so use a plastic board or a ceramic plate.

Give the rice paper wrapper a quick dip in the water, and then lay it down flat on your cutting board or plate. The wrapper will become soft pretty quickly.

On the bottom third of the wrapper, place two of the tofu strips, and about two tablespoons each of the lettuce, cabbage, carrot, and bell pepper. If your wrappers are small, you’ll want less filling – you don’t want to overstuff the rolls or they might tear.

Gently lift the bottom the spring roll and fold it over the filling ingredients. Gently roll everything away from you, using your fingers to tuck the ingredients in. After the initial roll, fold the sides over to seal the ends of the spring roll. Continue to roll everything, using your fingers to hold the filling in place as you go. Since the wrapper is sticky, it will automatically seal itself when you get to the edge.

Make the rest of the spring rolls the same way.

Serve with spicy peanut sauce for dipping.

These can be stored in the fridge for a day or two before serving, but they’re best when eaten soon after making them. Keep in mind that they might stick together and then tear when stored, so you may want to separate them with parchment paper.