- Cook rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- Prepare peanut butter sauce by adding all ingredients to a blender except for the red pepper flakes. Adjust the consistency to taste by adding more water. Adjust flavors as needed (add more tamari or red pepper flakes to spice).
- To assemble spring rolls, pour warm-hot water into a shallow dish and immerse rice paper to soften for about 10 to 15 seconds.
- Transfer soft rice paper to a damp cutting board and gently spread out edges. It takes a little practice to get that right!
- Add cucumber, red bell pepper and mint to the bottom third of the rice paper wrapper, then add a small handful of vermicelli noodles and 2 to 3 pieces of smoked tofu on top. Fold the edges (as if you’re making a burrito) and roll the wrapper until seam is sealed.
- Place seam-side down on a serving platter and cover the spring rolls with a damp warm towel to keep them fresh. Repeat until all 8 to 10 spring rolls are done. You can serve them whole or cut them in half or “sushi-style” right before serving.
- Serve spring rolls with peanut butter sauce.
Note: These spring rolls are best when fresh.