Vietnamese Spring Rolls with Crispy Tofu recipes

Name: Vietnamese Spring Rolls with Crispy Tofu recipes
Ingredients: 1/2 cup each julienned carrots, red pepper and cucumber; 1 bunch fresh cilantro; 1 bunch fresh mint; 4 ounces vermicelli or rice noodles (the thinner the better); 8-10 Rice Spring Roll Papers; 1/3 cup salted creamy almond butter; 1 Tbsp reduced sodium soy sauce (GF if gluten free); 1-2 Tbsp brown sugar, agave or honey if not vegan (depending on preferred sweetness); 1 Tbsp fresh lime juice; 1/2 tsp chili garlic sauce; hot water; 8 ounces extra firm tofu, drained and thoroughly dried/pressed; 4 Tbsp sesame oil, divided; 3 Tbsp cornstarch; 2.5 Tbsp almond butter dipping sauce; 1 Tbsp reduced sodium soy sauce; 1 Tbsp brown sugar or agave nectar