Basil Summer Rolls with Peanut Dipping Sauce

Rice paper made from a simple combination of rice flour, water, and salt has about 30 calories per 8-inch tortilla - 80% less than a flour tortilla of the same size. When filling one summer roll, let the other rice paper soak in.
Cut the tofu crosswise into 4 slices. Spread the tofu on several layers of paper towels. Cover with extra paper towels. Let stand for 10 minutes, pressing occasionally. Cut each slice in half to make 8 (3-inch) strips.Prepare the noodles according to the instructions on the package. Drain and rinse with cold water; strain.Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, oil, 1 1/2 teaspoons hoisin sauce, and sambal olec in a medium bowl, stirring with a whisk. Add the cabbage, carrots, mushrooms, and mint; mix gently to coat.Pour hot water into a large, shallow dish to a depth of 1 inch. Place 1 sheet of rice paper on a platter; let stand for 30 seconds or until soft. Place a dry kitchen towel on the work surface. Place a sheet of rice paper on a towel. Place 1 basil leaf on the bottom third of the leaf, leaving a 2-inch rim; top with 1 slice of tofu, about 3 tablespoons of the cabbage mixture, about 2 tablespoons of noodles, and 1 slice of onion. Fold the filling with the bottom of the sheet. Fold the edges of the sheet over the filling; starting from the filled side, roll into a jelly roll. Gently press the seam to seal. Place the roll seam side down on a serving platter (cover to keep it dry). Repeat with the remaining wrappers, basil, tofu, cabbage mixture, noodles, and onion.Combine the remaining 2 teaspoons of vinegar, the remaining 1 tablespoon of soy sauce, the remaining 1 tablespoon of hoisin, the peanut butter, and 1 tablespoon of water in a small bowl, stirring with a whisk. Serve with summer rolls.