Vietnamese Fresh Rolls | Two Jade Bowls

Ingredients

• 2 small carrots
• 1/2 cup roasted peanuts
• 1 cup mint leaves
• 1 cup Thai basil leaves
• 3-4 large romaine lettuce leaves
• dried rice noodles
• 12 rice paper sheets
• 14 ounce block firm tofu
• 2 cloves garlic, grated on a microplane
• 2 teaspoons tamari or light soy sauce
• 2 teaspoons honey
• 1 teaspoon rice vinegar
• 2 tablespoons coconut oil
• 1 box cremini mushrooms
• 2 garlic cloves
• 1/2 cup Thai basil leaves
• 1 tablespoon sugar
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1 teaspoon light soy sauce
• 4 teaspoons lime juice
• 1/2 teaspoon salt
• 1 garlic clove, grated on a microplane
• 1 fresh red Thai bird chili (finely chopped or thinly sliced, optional)