Steps:

Marinate the tofu slices in soy sauce for 15 minutes.
Prepare a bowl of warm water for soaking the rice paper wrappers.
Soak rice paper wrapper in warm water until soft and pliable, then lay flat on a clean surface.
On the bottom third of the wrapper, layer lettuce, vermicelli noodles, cucumber, carrot, mint, cilantro, and a slice of tofu.
Roll the wrapper, tucking in the sides as you roll, tightly securing the filling.
To make the dipping sauce, mix hoisin sauce, peanut butter, and rice vinegar. Add a little water to reach desired consistency, then sprinkle with crushed peanuts.
Serve the spring rolls with the dipping sauce.

Goi Cuon Chay