Dip the rice paper in the warm water, making sure to wet the entire surface. You don’t need to submerge the paper in there for long, just enough to get the entire surface wet. The rice paper will still be stiff at this stage and that’s totally fine. Transfer the rice paper on the wet chopping board, counter or towel. The wet surface will soften the wrapper even more.
Place some julienned cucumber and carrots at about the bottom third of the rice paper (there should be a 1.5 inch gap between the bottom edge of the wrapper and the tofu. Then, place a strip of tofu and a few mint and basil leaves over the vegetables.
Take 3 strawberry slices and place them in a row over the top third of the wrapper, about 1.5 inches from the top edge of the wrapper. By leaving a gap between the strawberries and the other ingredients, the strawberries will look more vibrant in the final roll because they will be covered by only one layer of rice paper.
Grab the lower edge of the rice paper with your thumbs and pointer fingers, lift, and roll up the spring roll. If the wrapper is still feeling stiff at this stage, leave it on the cutting board for another 15 seconds or so. The rice paper will soften over time. Continue rolling the spring roll until you reach the strawberries.
Then, fold the left and right sides of the wrapper toward the center. Finally, roll the spring roll all the way to the end. If you are rolling the spring rolls on a chopping board or the counter, make sure to wet the surface after you finish making each spring roll. You don’t need to wet the towel again as it is still damp.
Continue wrapping spring rolls until you run out of tofu strips.
The spring rolls are best served within the next hour. Serve with my sweet chili sauce or peanut sauce.