• Start by deep-frying the tofu until golden brown. You can deep-fry it in a deep saucepan or fry it in an air-fryer. Once golden brown, transfer to a plate lined with kitchen paper towels to remove excess oil.
• Heat the two tablespoons of oil in a large non-stick skillet. Once hot, add the chopped green onions and cook for 1-2 minutes. Transfer the sautéed green onions with the remaining oil to a small bowl and set aside.
• To the same skillet, add the fried tofu rectangles. Pour in the sweet chili sauce, soy sauce, sugar, five-spice powder, and water. Let simmer for 5-8 minutes or until no more liquid remains and the tofu is glazed. Remove from heat and transfer to a plate.
• To cook the vermicelli: Place the dry rice vermicelli woven in a deep plate or dish. Pour boiling water over the vermicelli and let it sit for 1 minute and 30 seconds. Drain and transfer to a bowl of cold water to cool. Drain the rice vermicelli woven well and roll each one into a roll. Arrange the rolls on a plate and top them with the cooked green onions and drizzle with some of the oil.
• To serve: Dip a sheet of rice paper in warm water for a few seconds. Place a leaf of lettuce and some fresh herbs in the middle of the rice paper. Top with a vermicelli woven (unrolled), a piece of tofu, and sliced cucumber. Roll tightly and dip in the sauce!

  Alternatively, if you don't want to serve it on rice paper, you can simply roll a rectangle of tofu, some herbs, and a thin slice of cucumber in the rice vermicelli woven and dip it into the sauce.

Dipping Sauce

• Combine all of the ingredients in a small bowl and stir until the sugar has dissolved.