sweet, salty, light, nutty
Wash, cut cabbage into 1-cm wide strip.
Heat 2 tablespoons oil up, fry the garlic briefly. Add in carrot and stir fry for 1minute, then, add the cabbage. Stir for 3-5 minutes before seasoning to taste with salt and pepper. Remove from the heat and let the mixture cool to room temperature.
Prepare the snake beans: cut the two ends, and cut into 4-5cm pieces. Heat up 1/3 cup of oil in a clean saucepan. Fry the bean until just crisp up. Set aside
Cut tofu into strips. In the same pan, briefly fry the tofu again (alternatively, heat up the tofu in microwave for 30-40s).
Put on the table: hoisin sauce, chili sauce, cabbage mixture, peanut mixture, nori, garlic chips, fresh herbs and chili, thawed spring roll wrappers. To eat: spread some hoisin and chili sauce onto the wrapper, add a bit of the cabbage, top with herbs, chili, peanuts, nori and garlic chip. Roll up and enjoy.