Vegan Vietnamese Spring Rolls (Gỏi Cuốn)

Scaled for 8 portions · 8 steps

2 tbspoil140 gfirm tofu (cut into 2 blocks)1 tbspoil3 tbspchopped green onions1medium carrot (grated)3 tbspdry minced wood ear mushrooms (soaked for 10 minutes and drained)0.25 tspsalt1 tspsugar0.13 tspground black pepper0.25 tspmushroom seasoning (optional)8sheets of rice paper (I used 8.5-inch sheets)130 gdry thin rice noodles4–5leaves of lettuce—fresh cilantro, Thai basil, cilantro, sliced cucumber—Peanut dipping sauce for serving

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