Wash all vegetables. Cut the carrot into thin, long strips. Peel and slice the avocado into long pieces. Slice the tofu thinly and fry until golden. Shred the red cabbage.

To make the dipping sauce: Blend the fermented soybean paste and roasted peanuts with 1/2 cup water in a blender until smooth. Heat 1 tablespoon vegetable oil in a pan and sauté some shallots until fragrant, then add the blended mixture along with 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon MSG (optional). Bring to a boil. Mix 1 teaspoon cornstarch with a little water, add to the sauce, and stir until slightly thickened. Adjust seasoning to taste. Pour the sauce into a bowl and top with minced garlic, chopped chili, crushed roasted peanuts, and toasted sesame seeds.

To assemble the spring rolls: Lightly moisten a rice paper wrapper and place it on a plate. Layer the vegetables, avocado, and fried tofu on top, then roll up tightly.

These spring rolls are delicious when dipped in the peanut and fermented soybean sauce.