Shred the carrot, peel and wash the jicama, then cut into thin strips. Slice the red cabbage into thin strips. Cut the fried tofu into small pieces.

Sauté minced garlic until golden, then add the red cabbage and carrot. Add the jicama and tofu, season with a little ground pepper and vegetarian seasoning powder. Stir-fry until cooked, then remove from heat and let cool.

Wash the herbs and drain. Cut the yellow bell pepper into thin strips. Moisten the rice paper wrappers with a little water to soften. Place the stir-fried filling, fresh herbs, and rice vermicelli on the wrapper, fold in the sides, and roll tightly.

To make the dipping sauce: Combine 1 tablespoon fermented soybean paste, roasted peanuts, 2 tablespoons sugar, and a little warm water in a blender. Blend until smooth. Season to taste with salt and sugar, and add a little chili paste for heat if desired. Enjoy these delicious and colorful vegetarian rolls!