Vegan Fresh Spring Rolls with Peanut Sauce

Soak the rice stick noodles in a bowl of just-boiled water for 6 minutes until softened, then drain and rinse under cold water.

Cut the carrot and cucumber into thin matchsticks, and pick the mint and coriander leaves.

Heat the vegetable oil in a frying pan over medium heat and pan-fry the tofu batons for 5 minutes, turning occasionally, until golden on all sides.

Remove the tofu from the pan and set aside to cool for a few minutes.

Dip a sheet of rice paper into a bowl of warm water for 10 seconds until just pliable, then lay it flat on a clean board, one sheet at a time.

Arrange a few lettuce leaves, a little noodle, tofu, carrot, cucumber, beansprouts, mint and coriander in a line across the lower third of each wrapper.

Fold the sides in over the filling, then roll tightly from the bottom up to enclose everything into a firm cylinder, and repeat to make 12 rolls.

Heat the coconut milk in a small saucepan over medium heat, then whisk in the ground peanuts, tamarind paste, palm sugar, light soy sauce and curry paste, and simmer for 5 minutes until slightly thickened.

Serve the rolls with the warm peanut sauce for dipping.