Break off the lower third of the asparagus, cut the asparagus into pieces approx. 6 cm long. Heat a dash of oil in a non-stick frying pan. Fry the asparagus for approx. 5 mins., stirring occasionally, season with salt, remove. Fry the tofu in the same pan for approx. 5 mins, remove.
Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place a small amount of asparagus, tofu, cucumber and lettuce in the centre of the rice paper, sprinkle the herbs on top. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process and make 11 more rolls with the remaining rice sheets and ingredients.
Combine the mayonnaise, pesto and lemon juice, serve with the summer rolls.