Heat about 1/4 cup of oil in a small and deep saucepan, or non-stick skillet over medium heat. Once hot, add the tofu and fry on each side for about 5 minutes, or until golden brown.
Transfer the tofu to a bowl and cover with cold water. This step will help remove some of the oil and soften the tofu. Let it sit for about 5 minutes. Next, cut the tofu into matchsticks and set aside.
Bring a large pot of water to a boil and cook the vermicelli according to the package instructions. Drain and set aside.
Heat the 2 tablespoons of oil in a large non-stick skillet. Once hot, add the shredded carrots, sweet potatoes, salt, and maple syrup, and cook for about 5 minutes, or until tender. Add the tofu and cook for one more minute. Remove from heat and transfer to a large mixing bowl. Let it cool for about 10 minutes.
Cut the vermicelli noodles in half so the noodles are not too long. Add to the bowl and sprinkle with the roasted rice powder. Using two spatula, mix everything until fully combined. You can use your hands with gloves to mix well.
To make the rolls: slightly wet a sheet of rice paper with water and place it on a plate or wooden board. Wait a bit until the sheet is pliable (but not too soft). Place a few leaves of lettuce on the bottom of the sheet. Add a few leaves of Thai basil and fresh cilantro. Fold 1/3 of the rice paper sheet over the lettuce, wrapping it very tightly.
Next, place some of the vermicelli mixture on top of the lettuce (see photo) and fold the left and right sides of the rice paper over the filling. Finally, roll it up tightly to close the roll. Transfer to a place and repeat with the remaining filling and rice paper sheets.
Prepare the sauce: in a small bowl, combine all the ingredients together and stir to combine. Taste and adjust seasonings to taste, adding more soy sauce for saltiness, maple syrup for sweetness, or chili for spiciness.
Serve immediately. Dip the rolls into the dipping sauce and enjoy!