Julienne carrot and cucumber. Cut tofu into strips.

Heat a non-stick frying pan and fry tofu sticks from each side until golden and crispy. Put aside.

Cut avocado into 8 slices. Tear up lettuce leaves into small pieces. Cook rice noodles according to package instructions. Drain and rinse with cold water.

Place one sheet of rice paper onto a plate. Drizzle with water and wait until soft.

Place some iceberg lettuce leaves but leave the sheet margins free. Layer rice noodles onto lettuce. Add 1/8 of carrot, cucumber, fried tofu, and a slice of avocado. Optionally, season with favourite fresh herbs.

Pull the top and the bottom margin of the sheet over the filling and roll up the paper firmly. Repeat with remaining sheets.

Make the sauce: place honey, peanut butter, soya sauce, and water into a food processor. Blend until smooth.

Halve each roll widthwise and serve with peanut sauce.