Follow the recipe steps in the "Dependent Recipes" section to make the peanut dipping sauce. You'll need 2-3 cups of the sauce for proper dipping.
MAKING THE FILLING
Heat the oil in a nonstick skillet over medium heat, and pan fry the tofu slices until golden and crisp on both sides, about 10 minutes total.
Drain on a paper towel-lined plate, cool, and cut into strips 2 inches long and 1/2 inch thick.
On a larger platter, arrange the lettuce, asparagus, carrot, mint or cilantro leaves, scallions, and tofu sticks in individual piles, one next to the other.
COOKING THE RICE PAPER
Fill a rectangular baking pan halfway with lukewarm water. Arrange a lint-free kitchen towel on your work surface. Have a second lint-free kitchen towel for blotting.
Soak 2 rice papers, one at a time, separating them as you add them to the water, until pliable and fully softened, about 3 minutes.
Carefully lift and place them flat one next to the other, on the towel. With the other towel, blot them dry (You want to work with a paper that is sticky, not wet and slippery).
FILLING THE ROLLS
On the side closest to you and 1 inch from the edge, place a couple of pieces of tofu and asparagus, followed by small amounts of the lettuce, carrots, mint, and scallions. (Be light-handed here, as overstuffing your paper will probably result in tearing).
Lift up the edge closest to you and fold over the filling. Fold in the sides, and continue to roll to the end (it should be tight but not so tight that you tear it).
Repeat until you have 24 rolls. Serve with Asian Peanut Sauce on the side for dipping. Follow the steps for recipe "Asian Peanut Sauce", which is in the dependent recipes section to the right.