1. For the tofu: Heat a medium-large skillet on medium-high heat. Heat skillet for approximately 2 minutes then add two tablespoons of oil. Once the oil is hot, add tofu. Cook approximately 15-20 minutes, rotating sides regularly until all sides are browned. Remove from heat, let, cool, and place in a medium bowl. Salt and pepper to taste.
2. Dip a rice wrapper in the water and place on a dry, cool surface. Working quickly, fill the center of the rice wrapper with about an eighth of the following ingredients: spinach, lettuce, veggie medley, cabbage, cucumber, green onion, tofu, vermicelli noodles, and mint.
3. Take the bottom quarter of the wrapper and fold it over the veggies, then fold the top down, followed by the right and left side. Roll the veggies in tight and finish rolling over until the wrapper has formed a burrito shape. Repeat with all 8 wrappers.
4. Serve the spring rolls with cilantro lime dressing or dressing of choice on the side.
