Wrap tofu in paper towel and press under a weight to remove water. Cut tofu into 2 batons.

Heat sesame oil in a small non-stick frypan over medium heat. Cook tofu, turning, for 2-3 minutes until golden. Set aside.

Place all the sauce ingredients in a small bowl and mix well to combine. Transfer to dipping bowl.

Dip 1 rice paper sheet in a bowl of warm water for 10 seconds, then place on a board covered with a slightly damp clean tea towel.

Place 2 mint leaves down on the end closest to you and top with a half of the lettuce, cucumber, carrot, snow peas and a piece of tofu. Fold in the sides of the sheet and roll up to enclose. Repeat. Serve with peanut dipping sauce and extra mint leaves.