Prepare your tofu by pressing it in a towel for about 10 minutes to remove as much liquid as possible.

Cut the tofu into thin strips about ¼ inch thick and 2 inches long. Toss gently in oil, garlic powder, and cayenne powder.

Bake the tofu at 400 for 20 minutes or until golden brown and crispy.

Cut vegetables into julienne strips about 3 inches long.

Assemble a pie pan with cool water, a tea towel, rice paper wrappers, and your fillings.

To make a spring roll, dip a rice paper sheet in cold water for about 10 seconds. You want to leave it long enough for the rice paper to be pliable but not overly sticky and fragile. If you find that the rice paper is getting soft too quickly, use cold water instead.

Lay the piece of rice paper out gently on a tea towel to absorb excess water and create a pile of veggies and tofu on the bottom ½ of the wrapper.

Wrap the spring roll by folding the bottom of the wrapper up towards the top, then gently pulling it snug around the fillings. Then fold the two sides of the wrapper towards the middle. Roll the spring roll upward until the entire rice paper is folded around the roll, working to keep it neat and snug.

Continue steps 6-8 with the remaining spring rolls. Garnish with sesame seeds.

Combine all of the ingredients, including 1 tablespoon of hot water, in a small bowl and stir until thoroughly combined.

Add more hot water as needed to achieve a smooth, moderately thin consistency.