After frying the tofu, slice it thinly to make rolling easier. Wash the Romaine lettuce and blanch it briefly to soften, then arrange on a plate.

Cut the rice paper wrappers in half and dip in water to soften. Place a slice of tofu next to some enoki mushrooms and roll up, then wrap with a piece of seaweed.

Heat a little oil in a pan and fry each tofu roll on both sides until golden. Remove and set aside.

To make the dipping sauce, combine all the seasonings above in a bowl and mix well. Pour into a saucepan and bring to a boil, adding a little water. Adjust seasoning to taste, then add the tofu rolls to the sauce.

Arrange the Romaine lettuce on a plate, place the tofu rolls on top, drizzle with some sauce, and sprinkle with black pepper and cilantro.