Pick and wash the fresh herbs and lettuce, then drain well.

Cut the taro root into thin strips and fry until golden. Cut the sweet potato into thin strips and fry until golden.

Cut the tofu into small pieces and fry until golden. Soak the wood ear mushrooms until soft, wash, drain, and chop finely. Peel and wash the carrot, then cut into thin strips. Peel and cut the jicama into thin strips, sprinkle with a little salt, let sit for 10 minutes, then squeeze out excess water.

Heat a pan over medium heat and add a little vegetable oil. Sauté the green onion until fragrant, then add the carrot and stir-fry until almost cooked. Add the wood ear mushrooms and stir well, then add the tofu and continue to stir-fry. Season with 1 teaspoon vegetable bouillon powder, a splash of soy sauce, and a pinch of sugar. Mix well, then turn off the heat.

To make the dipping sauce: Add a little water to a pan, then add 2 tablespoons peanut butter and stir until smooth. Add 1 1/2 tablespoons hoisin sauce, 1 1/2 tablespoons chili sauce, 1/2 teaspoon sugar, and 1/2 teaspoon mushroom-flavored bouillon powder (or regular bouillon powder). If you prefer a thinner sauce, add more water. Adjust seasoning to taste, then turn off the heat. Pour the sauce into a small bowl.

To assemble: Place a rice paper wrapper on a plate and lightly moisten with water. Add some fresh herbs, lettuce, and a bit of the tofu mixture, then roll up into a spring roll. Repeat until all ingredients are used.

Arrange the vegetarian spring rolls on a plate. Serve with the dipping sauce and extra chopped chili for a spicy kick. Everyone will love it!