Peel the carrots and cut them into thin strips. Clean the radishes, wash them, cut them in half and then into thin slices. Clean the spring onions, wash them and cut them into thin rounds. Sort the spinach, wash and drain well. Cut the tofu into large strips.
Heat 2 tablespoons of oil in a pan. Fry the tofu for about 4 minutes, turning it over, then remove from the heat.
Wash the mint, dry it and remove the leaves.
Soak a rice paper in water for about 1 minute and dab with a cloth. Place the rice paper on the work surface.
Place 6 to 10 mint leaves on the paper. Place 1/8 of the carrots, radishes, spinach, tofu and spring onions on the rice paper. Drizzle the vegetables with 1 teaspoon of sesame oil. Roll up the rice paper tightly. Do the same with the rest of the rice paper.
For the sauce, mix all ingredients together and dip the summer rolls.