• In a bowl, whisk together the coconut aminos, rice vinegar, garlic, ginger, and water. Adjust to taste as needed. This is the dipping sauce for your rolls.
• To soften a sheet of rice paper, submerge it in a shallow dish of water for five seconds. Transfer to a plate. Working quickly, arrange the lettuce, bell pepper, carrot, cabbage, and tofu in the bottom third of the wrap, leaving a margin on either side. Fold the bottom over the filling, then fold the sides toward the center. Tightly roll the rice paper toward the top until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.
• Dip into the sauce and enjoy!

Notes

• Additional Toppings: Add bean sprouts, cilantro, Thai basil, mint, or cucumbers.
• Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.