Vietnamese Vegan Spring Rolls recipes

Name: Vietnamese Vegan Spring Rolls recipes
Ingredients: 4 oz Brown rice noodles (I used pad thai noodles); 6 thin rice paper wraps; 1 cucumber julienned (3-4 long); 2 medium carrots julienned (3-4 long); a handful of baby spinach; 6-8 leaves lettuce; 8-10 ounce tofu (roughly 1/2 thick and 2 long stripes); 1 tsp soy sauce; 1 tsp vinegar; salt; pepper; 1-2 tsp cooking oil; 1 tbsp soy sauce; 1 tbsp chili garlic sauce; 1-2 tbsp water (or vegetable stock); 1/2 tbsp fish sauce optional if not vegan; 1 tbsp finely chopped cilantro