Combine all the ingredients for the sesame dip in a food processor and mix until creamy (a hand-held blender works as well, here we use the Masterpiece Immersion Blender). Set aside.
Prep all the #veggies by shredding, slicing and chopping to desired shapes and sizes. Cut the tofu into strips and fry until browned and crispy. Season to taste.
Prep a big bowl with warm water. 1/3 cold water and 2/3 boiling hot water is usually a good ratio.
Soak one rice paper at a time, until soft yet still holding together and not too ”wrinkly”. Transfer to a wet cutting board. Add a small amount of each ingredient, starting with the romaine lettuce. Roll up into a tight roll. Set aside and repeat with the rest of the rice papers. If you have a leftover filling you can make more.
Serve the summer rolls with sesame dip on the side. Enjoy immediately!