Fresh Spring Rolls

1 3.5 oz. Package bifun rice noodles
1 T. sesame oil
8 oz. Firm tofu, cut into 1/2 inch thick slices
1 T. low-sodium soy sauce
10 rice paper wrappers
1 avocado, cut into thin strips
1 cup bean sprouts
1 cup julienned carrots
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup coarsely chopped pickled ginger
1/4 cup coarsely chopped dry-roasted peanuts

sauce:
3 T. low-sodium soy sauce
2 T. cider vinegar
2 T. maple syrup

bring medium pot of water to the boil. Add noodles, remove from heat, and let stand 1 minute. Drain noodles and rinse with cold water, and set aside.

Heat oil in skillet over medium-high heat. Add tofu and cook 5 minutes or until bottom is golden. Add soy sauce, flip tofu, and cook 5 minutes more. Remove tofu from skillet, place on paper towels to drain and cool, then cut into thin strips.

Fill shallow bowl with warm water. Soak one rice paper wrapper for about 30 seconds, or until pliable.

Place wrapper on clean work surface. Place some noodles, tofu, avocado, bean sprouts, carrots, basil, mint, cilantro, and ginger on bottom third of wrapper. Roll up wrapper while pressing down lightly, and fold in sides to enclose filling. Repeat with remaining wrappers and filling.
Combine sauce ingredients in small bowl and mix well.

Cut spring rolls diagonally in halves or thirds and arrange on serving platter. Sprinkle with sauce and peanuts before serving.