To make the sweet chilli sauce, cut off the tops of each red chilli, leaving an opening. Gently twist the chilli to remove the seeds and membranes as completely as possible. Don't forget the gloves or coat your hands in a bit of vegetable oil first.<br> </br>

Transfer the deseeded chillies to a blender and process until chopped, but not pureed, just a few seconds.<br> </br>

In a small saucepan, combine the remaining ingredients, add the chopped chillies and stir on medium heat till the mixture comes to a boil.<br> </br>

In a small bowl, combine the cornflour with a splash of water to make a runny paste then add to the sauce. Turn the heat down to low and simmer for about 30 minutes until the sauce has thickened to a sticky consistency. Carefully taste and adjust the sweetness if needed.<br> </br>

Allow to cool and transfer to an airtight container and refrigerate if not using immediately. You will have about a cup and a half of sauce. Before serving, allow the sauce to come to room temperature.<br> </br>

To make the rolls, first keep all the fillings at hand. Cook or soften the rice noodles according to the package instructions. Usually it just means a few minutes of soaking the noodles in warm water, draining them and then letting them stand for a few more minutes to absorb the moisture and soften.<br> </br>

Dip one rice paper into a large, wide bowl of water, lifting it out after just a few seconds. Hold it up for a few more seconds till the water drains and the paper starts to soften. Quickly transfer to your rolling surface (glass, ceramic or plastic). <i>In case the bowl you're using isn't big enough, dip the rice paper in bit by bit, rotating as you go. I preferred holding it up to dry rather than laying it on a paper or cloth towel which made the process more fiddly, but feel free to try it.</i><br> </br>

In the center of the paper, place two small pieces of lettuce leaves, top with some noodles, two pieces of tofu, two pieces of the bell peppers and one piece of cucumber. See what fits in your rice paper the best and change these quantities around accordingly. Do not overstuff.<br> </br>

Gently lift the bottom of the paper over the filling and tighten with your fingers. The paper will be surprisingly firm and pliable. Fold in the ends on either side, then continue rolling till the end. The paper will 'seal' automatically. Lift and transfer to a serving platter. You might find the roll sticking slightly to the plate, it doesn't fall apart, I promise.<br> </br>

Repeat with the rest of the rice paper and toppings. Serve with the sweet chilli sauce and dig in!