Toss the tofu in the cornflour and then fry in the sesame oil. Stir to ensure that all sides are browned.
Prepare the sauce by adding all the ingredients together and stirring to combine. Add water as necessary to make the sauce pourable.
Then add 2 tablespoons of the sauce to the tofu and then the tamari sauce, and maple syrup – stir well.
Add tofu back to the pan and cook for several minutes until glazed. Set aside.
To assemble spring rolls, pour warm water into a shallow dish and immerse each rice paper for about 10-15 seconds.
Then spread each rice paper out on a board. Add a small amount of vermicelli noodles and layer each vegetable (cucumber, red pepper and carrot) on top together with some coriander and 2-3 pieces of tofu on top.
Gently fold over and tuck in the edges and continue rolling until sealed.
Repeat with the remaining rice paper, vegetables and tofu until all of rice paper and veg has been used.