Cut 1 block of tofu into long stick shapes.

Heat a generous amount of olive oil in a pan and fry the tofu on all sides until crispy.

Julienne 2 carrots and 1 zucchini.

Season the julienned carrots and zucchini with 1 tbsp salt and a drizzle of olive oil.

Stir-fry the seasoned carrots and zucchini until slightly softened.

Soak the rice paper sheets in warm water until soft.

Place the tofu, carrots, and zucchini on the softened rice paper and roll tightly.

Sprinkle sesame seeds on top for garnish.

For the dipping sauce, mix 1 chopped chili pepper, 2 tbsp soy sauce, 1/2 tbsp lemon juice, and 1 tbsp vinegar.