On a work surface, cut the dough wrappers into 1/2-inch (1 cm) wide strips.
In a large non-stick skillet over high heat, heat the oil. Fry the dough strips for about 3 minutes, turning them halfway through cooking, until golden brown. Beware of splattering. Drain on paper towels. Set aside. Season with salt. Reserve the oil for cooking the tofu.
On a work surface, cut the tofu into 24 sticks about 3 x 1/2 inch
(7 x 1 cm) each. Pat dry thoroughly with paper towels.
In a large bowl, combine the cornstarch, icing sugar, baking powder and salt. Add the tofu sticks and coat them thoroughly with the starch mixture. Shake to remove any excess. Set aside on a large plate.
In the same large non-stick skillet over medium-high heat, heat the oil, making sure you always have at least 1/2 inch (1 cm) of oil in the bottom of the skillet. Cook half the tofu at a time for about 6 minutes, turning it halfway through cooking, until
it is lightly golden brown. Remove the tofu from the skillet
with a slotted spoon and set aside on a large plate lined with paper towels.
In a shallow dish of hot water, soak one sheet of rice paper at a time for a few seconds or until it softens. Remove from the water. Drain and place on a work surface.
Place one leaf of lettuce at the bottom of the rice paper. Over the full width of the middle of the rice paper, place 3 mint leaves, 2 tofu sticks and 3 fried wonton strips. Add the julienned cucumber, carrot and kohlrabi. Roll tightly to enclose the filling. Cover the rolls with a damp cloth and continue with the remaining ingredients. Do not stack them. The rolls will keep for only a few hours in the refrigerator.
When ready to serve, cut the rolls in half and serve with Peanut Sauce.
For this recipe, we used firm silken tofu. This variety of tofu has a silky texture but is firm enough to be cut and handled. Many companies market it, but if you can’t find any, you can use firm tofu instead.