1. Cut the tofu into 1⁄4-inch strips. Bring it to a shallow bowl and add the soy sauce, mirin, and lemongrass. Cover it. Refrigerate for 1 to 2 hours to marinate.

2. In a small saucepan of salted boiling water, cook the snow peas for 1 minute. Drain and rinse under cold water. Slack the snow peas dry and slice them into thin strips. Set aside.

3. Heat the oil over medium heat In a large skillet. Drain the marinade from the tofu and discard. Add the tofu to the hot skillet and cook them gently until golden brown, about 7 minutes. Pick the tofu to a plate and set aside to cool.

4. Fill a large shallow bowl with warm water and add 1 rice paper wrapper at a time, soaking it in the water for a few seconds until soft. Remove it from the water and lay it on a dry work surface. Place 2 or 3 strips of tofu down the center of each wrapper, leaving a 1-inch margin at each end. Top with a few strips of the cooked snow peas, followed by some shredded carrot and basil leaves.

5. Fold the bottom of the rice paper over the filling, fold over the two short ends, then roll up tightly to enclose the filling. Transfer to a serving plate. Repeat with the remaining ingredients. Serve immediately or cover the rolls with a damp cloth for no more than 1 hour before serving.

Source of my recipe http://allveganrecipe.com/