Cook the vermicelli noodles according to the package instructions, usually boiling them for 3-4 minutes until tender. Drain and rinse under cold water.

Prepare a clean workspace with a damp kitchen towel laid flat. Fill a large bowl with warm water for soaking the rice paper wrappers.

Dip a rice paper wrapper into the warm water for about 15 seconds, or until soft and pliable. Lay it flat on the damp towel.

In the center of the wrapper, place prepared vermicelli noodles, sliced carrot, cucumber, tofu, jalapeño, mango, avocado, and fresh herbs. Don’t overfill.

Fold the sides of the wrapper over the filling and roll tightly from the bottom, tucking in the filling until sealed completely.

Arrange the assembled spring rolls on a serving platter and serve with peanut sauce for dipping.