Spicy Noodle Rolls with Peanut Dipping Sauce

For the Rolls:

150 grams noodles (I used two packages of ramen)
2 heaping Tbsp peanut butter
1 Tsp gochujang
2 Tbsp tamari
1 tsp sesame oil
1 tsp Sichuan chili crisp
a drizzle of chili oil
4-8 rice paper paper wrappers
1 block tofu
8 lettuce leaves
1 cucumber
1 carrot
8-16 basil leaves
mint leaves

Hand squeeze the tofu and cut into long, wide strips with some long shallow cuts inside (to allow for sauces to go in). Place on sprayed baking sheet and holding open the slits so the sauce can better enter, drizzle with tamari, gochujang, and chili crisp. Bake on a sprayed sheet at 450 until golden (20-25 minutes, flipping half way)

Cook and drain noodles. Return to pot and add peanut butter, gochujang, tamari, sesame oil, chili crips, and chili oil. Mix well and set aside.

Cut cucumbers and carrots into long slices.

Dip rice paper in water for 5 seconds and place on wooden board. Add lettuce, basil, mint, noodles, tofu, and veggies. Roll tightly.

Peanut Dipping Sauce:

1/2 cup natural peanut butter
2 Tbsp tamari
1 Tbsp rice vinegar
2 Tbsp brown sugar
1 Tbsp hoisin sauce
2 tsp gochujang
juice of half a lime (1 Tbsp)
3 garlic cloves
1 Tbsp ginger root (grated, if you don't have a strong blender)
2-4 Tbsp warm water

Put in blender and mix until blended.

The recipes have been tweaked, but originally came from the links below.