• Heat two tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the blocks of tofu and pan-fry on both sides for 5-8 minutes per side or until golden brown. Alternatively, you can also deep-fry or air-fry the tofu.
• Transfer the tofu to a plate lined with kitchen paper towels to remove excess oil and let it cool for a few minutes. Slice it into thin strips.
• Heat a tablespoon of oil in the same non-stick skillet. Once hot, add the chopped green onions and sauté for 1 minute. Next, add the grated carrot, minced wood ear mushrooms, and tofu strips.
• Season with salt, sugar, black pepper, and mushroom seasoning if using. Cook for 5-7 minutes, stirring regularly until carrots are tender. Taste and adjust seasonings to taste. Remove from heat and let it cool for a few minutes.
• Cook the rice noodles according to the package instructions. Rinse a few times under cold water and drain.

To Assemble

• Quickly dip a sheet of rice paper in room temperature water. Place the sheet on a working surface. To the 1/3 bottom of the sheet, add one folded leaf of lettuce, a few leaves of Thai basil and cilantro, cucumber, and a handful of the carrot/tofu filling. Fold the bottom edge of the rice paper over the filling, followed by the sides. Roll it up very tightly, but be careful not to break it.
• Repeat with the remaining rice paper and filling, and serve with the peanut dipping sauce!
• Spring rolls are best served immediately but can be stored covered in the refrigerator for up to 2 days.