Spring Rolls:

Step 1

Bring the vermicelli to a boil in a small saucepan and cook for 2-3 minutes until soft. Drain and set aside.

Step 2

Halve the shiitake caps and slice the tofu into thin strips. Slice the daikon and carrot into 2-inch (5-cm) julienne strips.

Step 3

Use a water sprayer to wet the spring roll wrappers. Place on a flat surface.

Step 4

Make a line of vegetables along the bottom half of the wrapper, starting with the shiso leaves and 2 pieces of shiitake. Place about two tablespoons of the other vegetables, some basil, chives, vermicelli, and tofu on top of the leaves and shiitake.

Step 5

Spray a little more water over the wrappers if the edges seem dry. Roll over once to cover the filling and fold the sides in to secure the ends. Roll up to the end of the sheet. Repeat with the rest of the rice sheets until all the filling has been used.

Step 6

To serve, slice each roll in half diagonally to display the colorful vegetable filling. Arrange over a bed of coriander and mint leaves and serve immediately with the Spicy Peanut Sauce (see below).

Spicy Peanut Sauce:

Step 7

In a small saucepan, bring the water to a boil. Add the sugar. miso, and peanuts, stir to mix, and remove from the heat. Allow to cool, then mix in the chilies.