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Fry the tofu | Cut the tofu into 1cm thick strips | Toss in the soy sauce to coat then cover with the cornflour | Heat a frying pan over a medium heat with the olive oil and fry the tofu on each side until golden all over | Transfer to a plate to cool
Prep the filling | Place the noodles in a bowl and pour boiling water to cover | Leave to soak for 3 minutes then drain | Separate the lettuce leaves | Slice the cucumber into thin slices | Slice the mango | Finely shred the cabbage and carrot
Make the satay sauce | Place the peanut butter in a bowl and juice in the lime | Add the soy sauce, sweet chilli sauce, maple syrup and water | Mix to combine until smooth
Build the rolls | Fill a large bowl with warm water and dip each wrapper in, soaking for 10 seconds until pliable | Arrange 5 wrappers in a square shape, slightly overlapping | Lay a few lettuce leaves over the middle of the wrappers | Place strips of tofu with a squeeze of mayo | Lay over the vegetables, noodles and coriander leaves | Roll up into a cylinder shape, fold in the sides to close seal | Slice in half and serve with the satay sauce