To make the beetroot paste, put all the ingredients in a food processor or blender and process to a pesto-like consistency. Set aside.
For the mushrooms, heat the oil in a fry pan and add the sliced mushrooms. Sauté for three minutes before adding the soy sauce and sea salt and cooking for another minute. Remove from the heat and put in to a bowl.
To make the tofu, brush one side of each tofu block with the hoisin sauce.
Heat the same fry pan and add a small amount of vegetable oil. Press the tofu blocks, hoisin side down, on to the pan and cook for three minutes. While cooking, brush the other side with hoisin sauce before turning the tofu over to cook the other side. Cook for another two minutes before removing from the heat and putting on to a plate.
For the peanut hoisin sauce, whisk the ingredients together in a bowl until smooth and well combined.
To prepare the rice paper rolls, either dip a sheet in a large bowl of hot water to soften or lay one on a wet, clean tea towel and cover with another wet towel. The second option takes longer but allows more control.
Arrange your fillings in an assembly line.
To assemble to roll, lay the softened rice paper round on a clean surface and lay a beetroot leaf (or three baby spinach leaves) in the centre. Spoon a small amount of the beetroot paste down the centre of the leaf, followed by a layer of mushrooms, a tofu piece, the carrot and zucchini batons, spring onions and a few mint leaves.
To roll, fold the side closest to you across the filling, fold the left and right sides in to form cigar of sorts and roll away from you. Hold the "cigar" firmly to hold together.
Repeat with other rice paper rounds and serve with or without the dipping sauce.