Mix the red cabbage with the salt in a bowl, leave to absorb for approx. 10 mins. Using a peeler, shave the cucumber into ribbons (leaving the core, otherwise the mixture will be too watery), shave the carrot into ribbons also. Transfer the red cabbage to a sieve, rinse with cold water, squeeze well by hand. Set aside the vegetables separately.
Place all of the ingredients in a high-power blender, blend for several minutes until the mixture becomes smooth and creamy. The mint leaves should be completely blended.
Mix the tofu with the remaining ingredients, transfer to a non-stick frying pan and brown all over on a medium heat, remove.
To make the rolls
One at a time, dip the sheets of rice paper in lukewarm water for approx. 10 seconds. Pat dry a little and place on a damp tea towel. Arrange a small amount of lettuce, cucumber ribbons, carrot ribbons and a little red cabbage on each sheet. Top each with 3-4 pieces of tofu, a few coriander and Thai basil leaves, and a little of the sliced avocado. Drizzle with a dash of lime juice and top with approx. 1 tsp of chopped peanuts and a little lettuce. Fold up the rice sheet from the bottom, then fold in the sides and roll up tightly. Cut the rolls in half, place on lettuce leaves (to prevent the rolls from sticking together), serve on a platter. Serve the dipping sauce alongside.