Arrange the Smoked Tofu (8 ounce), Seedless Cucumber (1), Carrot (2), Fresh Cilantro (1 bunch), Fresh Thai Basil Leaves (1 cup), and Fresh Mint Leaves (1 cup) in neat piles on a plate or shallow bowl.
Heat several cups of water in a kettle to boil. Pour the water into a baking dish or a large plate so it comes up the sides about 1/4-inch. Keep the remaining water in kettle handy.
Prepare the rice paper: dip the Rice Paper Wrapper (12) into the warm water to coat on both sides, two at a time, shaking off any excess. Immediately remove to a large cutting board or clean working surface. Wait about 30 seconds for the skins to soften.
Then arrange 2 tofu spears, 2 cucumber spears, 1 tablespoon of shredded carrot, and a sprinkling of Scallion (2) in the middle of the rice paper, parallel to the edge of your cutting board.
On top, place a few sprigs of cilantro and a small handful of basil and mint.
Fold in the sides of the wrapper lengthwise, then fold over the flap closet to you. Pull the flap tight around the vegetables pile so it seals with the paper on the other sides. Then roll the whole thing up, you should have a tight package.
Repeat with the remaining skins, two at a time. It's easier to of this in one motion, holding the veggies in with your fingers when you roll. If your roll tears, have no fear. You can double wrap by simply adding a second skin.
Cut each roll in half and serve alongside peanut sauce or nuoc cham sauce.