To Make the Summer Rolls

1. Ensure all your veg is chopped nice and finely. Set aside and cover with a damp tea-towel to stop from drying out.
2. Turn the grill to its highest setting. Slice the drained tofu into 1/2cm rectangles and place on a baking tray. Using a pastry brush, coat the tofu in hoi sin sauce on both sides. Place under the grill until lightly browned before flipping and grilling the other side. Set aside to cool.
3. Place the noodles in a bowl and cover with boiling water. Cover with a plate and leave for 5 minutes. Drain the noodles using a sieve and fill the bowl back up with cold water. Return the noodles to the cold water to ensure they stop cooking. Drain again using a sieve and set aside.
4. Fill a large bowl with cold water. Place a clean chopping board on a work surface and wet it lightly with some water. Submerge one sheet of rice paper in the bowl of water and count to 20 seconds. Remove the rice paper before it softens too much and place it on the chopping board.
5. Arrange your vegetables, tofu, and herbs however you’d like in the centre of the rice paper, being sure to form a rectangle of fillings in the middle or just slightly above the middle. Fold the sides of the rice paper over the fillings then fold the top down over the sides. Finally roll the filling towards you, tucking the sides in as you go. The summer roll should now be wrapped.
6. Move the summer roll to a plate lined with baking parchment and repeat with the remaining ingredients.

To Make the Dipping Sauce

1. Place all the ingredients in a bowl and mix together with a whisk until smooth and creamy.
2. Serve the summer rolls, sliced in half with a small bowl of dipping sauce.